Chicken Gizzards with Pickled Peppers
A classic Sichuan home-style dish that perfectly combines the sour-spicy pickled peppers with the tender crunchiness of chicken gizzards, making it a great appetite-stimulating rice dish.
Ingredients
13 items- chicken gizzards 200g
- chicken hearts 50g
- chicken livers 50g
- pickled peppers (Sichuan style) 100g
- ginger 10g
- garlic 3 cloves
- scallions 2 stalks
- Shaoxing wine 1 tbsp (15ml)
- light soy sauce 1 tbsp (15ml)
- salt 1/2 tsp (3g)
- sugar 1/2 tsp (3g)
- cornstarch 1 tsp (5g)
- cooking oil 2 tbsp (30ml)
Nutrition
Steps （7 steps）
Slice chicken gizzards thinly, halve hearts, and slice livers. Mix with Shaoxing wine, a pinch of salt and cornstarch, and marinate for 10 minutes.
Slice pickled peppers into rings; mince ginger and garlic; cut scallions into sections. In a small bowl, mix light soy sauce, sugar and 1 tbsp water to make the sauce.
Heat a wok over high heat, add oil until shimmering (about 180°C). Add the chicken mixture and stir-fry vigorously for about 1 minute until just cooked through, then immediately remove.
Leave some oil in the wok, reduce to medium heat, add minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add pickled pepper rings, continue stir-frying over medium heat for about 1 minute until the oil turns slightly red and the peppers are fragrant.
Return the chicken to the wok, turn the heat to high, pour the sauce along the edge of the wok, and stir-fry quickly for about 30 seconds.
Add scallion sections, stir-fry for another 10 seconds, then turn off the heat and serve.
Tips
Do not overcook chicken gizzards; remove them as soon as they change color to maintain crunchiness. Pickled peppers are already salty, so add salt sparingly. High-heat quick stir-fry is the key to this dish.
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