Chili Oil Chicken Gizzard

Steps

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1. 1
   Purchase pre-cleaned chicken gizzards from the marketplace. They are usually pre-sliced and cleaned, ready to use.
   ▶ ≈0:29
2. 2
   In a pot with about 1000ml water, add ginger slices and scallion segments. Add rock sugar, ground pepper, five-spice powder, rice wine, and soy sauce to create the braising liquid. Stir to combine.
   ▶ ≈1:19
3. 3
   Add the chicken gizzards to the braising liquid. Reduce heat to low and simmer for 10 to 40 minutes until cooked through, infused with flavor, and tender while maintaining their chewy texture. Avoid high heat to prevent shrinking.
   ▶ ≈1:52
4. 4
   Once the gizzards are cooked, remove them from the liquid and drain well. Discard the braising liquid.
   ▶ ≈2:58
5. 5
   In a bowl, combine sugar, thick soy sauce paste, and minced garlic. Mix in the minced red chili pepper. Do not add water—the gizzard will release enough moisture when mixed in.
   ▶ ≈3:19
6. 6
   Cut the braised gizzards into strips or slices, depending on your preference—you can make long strips, thick slices, or halves for a more refined presentation.
   ▶ ≈3:58
7. 7
   While the gizzards are still warm, add them to the chili oil sauce and toss well until the sauce coats the gizzards evenly.
   ▶ ≈4:59
8. 8
   Top with sliced scallion and cilantro, toss gently, and serve.
   ▶ ≈5:19