Spicy Pickled Pepper Chicken Gizzards
A classic Sichuan stir-fry featuring tender chicken gizzards and tangy pickled peppers. The gizzards curl into attractive flower shapes when perfectly cooked. A perfect rice dish.
Ingredients
12 items- Chicken gizzards (Jun Gan) 300g
- Pickled peppers (Paojiao) 5
- Ginger 1 small piece
- Garlic 2 cloves
- Garlic sprouts or celery 1 stalk
- Soy sauce 2 tbsp
- Vinegar 1 tbsp
- Sugar 1 tsp
- Cornstarch 1 tbsp
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （5 steps）
Clean 300g gizzards, remove white membranes, slice into 3mm pieces and score with crosshatch pattern. Marinate with 1 tbsp wine, 1/2 tsp salt, half starch for 10 minutes.
Slice 5 pickled peppers into rings, mince ginger and garlic, cut 1 garlic sprout into sections. Mix 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, remaining starch, and 2 tbsp water as sauce.
Heat wok until smoking, add 2 tbsp oil. Stir-fry gizzards over medium heat, then high heat for about 40 seconds until they curl and change color. Remove immediately.
Leave a little oil in wok, stir-fry ginger, garlic, and pickled peppers over medium heat for 1 minute until fragrant. Add garlic sprout and stir until just cooked.
Return gizzards to wok, pour sauce along the edge. Stir-fry over high heat for about 20 seconds until sauce thickens and coats evenly. Serve immediately.
Tips
Do not slice gizzards too thick, or they won't cook properly. Marinating with cornstarch keeps them tender. Prepare sauce beforehand to ensure smooth cooking.
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