1 cup Local Organic Chicken Gizzard
1 Tbsp. sesame oil
1 Tbsp. garlic, minced
Dash of salt and pepper
2 whole garlic bulbs (or a handful of cloves), peeled
Sesame seeds (optional for garnish)
Soy sauce/vinegar/wasabi mix (optional for dipping)
- Take your cup of chicken gizzard and begin by cutting away the little white parts - it is not necessary but the white parts are pretty tough and I prefer to have it remove it. If you'd like to have your gizzards extra crispy, you can cut it up into smaller pieces.
- Throw in a handful of flour and salt and scrub away. Then rinse it several times under cool water until the water runs clear.
- Bring a pot of water to a boil. Once bubbling, add the gizzards and let it boil for about 5-7 minutes.
- While the gizzard is boiling, prepare the rest of your vegetables. Slice up half an onion and one jalapeno.
- When the gizzards are done boiling, rinse it under cool water and then drain all the excess liquid. Then, marinate the gizzards in: 1 TB of minced garlic, 1/2 TB of sesame oil, and a dash of salt and pepper.
- Mix it thoroughly and let it sit for a bit.
- Heat up your pan with some oil and add in your vegetables while stirring.
- After a few minutes, add the gizzards and keep frying until the garlic gloves start to brown.
- Transfer to a bowl/plate and top it with a sprinkle of sesame seeds on top right before serving.
Tip: I personally like dipping mine in a soy sauce/vinegar/wasabi mix while some prefer the good old-fashioned sesame oil with salt and pepper.
Original Recipe from Yummly