The gizzard is a part of the digestive organ tissue. This part of the meat is very tough and has a unique flavor. The method of making chicken gizzards mainly focuses on strong flavor, as this can suppress the fishy smell of the chicken meat. There are many cooking methods to choose from for chicken gizzards, such as braised gizzards in a clay pot, which is a method that can enhance the flavor of chicken gizzards. Let’s take a look at the methods of making braised gizzards in a clay pot below.

Main ingredients: 1 whole chicken, 6 mushrooms, 2 slices of ginger, 400 grams of tofu, 1 package of braising bag, 1 scallion, 1 cup of wine, a little chili, star anise, a little, 2 cups of soy sauce, 1 tablespoon of rock sugar, 1 tablespoon of sesame oil.

(1) Wash the chicken body, blanch it, and then drain and set aside.

(2) Put all the other materials (except scallions) and seasonings into the clay pot and heat them up. After boiling, add the whole chicken, turn to medium heat, and simmer while constantly flipping the chicken body. After about 20 minutes, turn to low heat and add the whole scallion to continue simmering for about 10 minutes.

The method of making braised chicken gizzards is as follows:

(1) Buy 1000 grams of fresh chicken gizzards. If you also have chicken hearts, you can add them in. Soak in cold water for 2-3 hours, and change the water twice in the middle to dissolve the soluble toxic substances in the liver. You should know that before making dishes with animal internal organs, it is best to soak them in cold water, because although animal livers are nutritious and have high value, there are also many toxic substances stored in them. After soaking in water, some of the water-soluble toxic substances can be removed.

(2) Remove the chicken gizzards, rinse twice, then transfer them to a clay pot, and boil with 25-30 grams of vinegar over high heat. (This is equivalent to half a spoon.)

(3) Reduce the heat, add more spices, bay leaves, scallions, ginger, sugar, yellow bean paste, and a small amount of soy sauce to adjust the color, and simmer over low heat for one hour.

(4) Add several grains of salted plums, continue to heat for 10-15 minutes, turn off the fire, adjust the salt, let the pot cool naturally after storage, and then put it in a small lunch box and store it in the refrigerator for convenience.