Gizzards been a slight hit within me lately. I was shopping at Nijiya Market in Japan Town, and got overly exited when I saw packs of chicken gizzards on sale for only $1.95 / lbs. I ended up walking out of the store with like 3 lbs. Hmmm. I wonder if I shud rephrase calling it a "hit" and admit I'm stuck with another 2 pounds, chillen (like money $$) in my freezer. Well I have the resources to get creative with so be prepared for some more gizzard recipes in the near future!
So to all of you who like eating intestine like me (♥), heres another gizzard recipe.
Ingredients:
Chicken Gizzard (200g)
Garlic (1-2 cloves)
Onion (1/2)
Mushrooms (4-5)
Fresh Basil (3 leaves)
Olive Oil (1 table spoon)
White Wine (2 table spoons)
Salt & Pepper (go with your preference)
Lemon (1/2)
1) It might have been a little confusing about how to do the basic preparation of the gizzard in my last recipe so here's a little more detail.
This is what I meant when I said you want to get rid of the crunchy white part- just cut off the red meat and slice it into 5mm thickness so that they cook faster.
2) Chop the onions, garlic, mushrooms, & basil. Have the lemon half ready to squeeze.
3) Heat the fry pan and olive oil, and fry the chopped garlic and onion.
4) Once the garlic is foxy brown, add sliced gizzard and mushrooms.
Fry the gizzard until the redness begins to fade, and then add the white wine, salt, and pepper.
5) Once there is absolutely no redness, squeeze the lemon into the pan and add basil.
6) Wa-la.
PS: a little trivia for dessert... we don't have gizzards, but birds and dinosaurs do!✍m✍
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