Braised Gizzards with Salted Vegetables

Name: Braised Gizzards with Salted Vegetables (Hsueh li hung chen)
Cuisine: Chinese
Ingredients: 2 tablespoons oil; 3 red hot peppers; 5 oz. salted vegetable; 2 tablespoons wine; 1 tablespoon salt; 4 star anise; 2 slices ginger; 1 green onion; 5 cups chicken soup stock; 12 chicken gizzards

Hsueh li hung chen

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

12 chicken gizzards
5 cups chicken soup stock
1 green onion

Asia
Taiwan
Stew
Gluten-free

Method

Boil chicken stock in big pan with green onion, ginger, star anise, salt and wine over high heat, add rinsed gizzard, and cook for 40 minutes over low heat. Then turn off flame and let soak for about 1 hour.
Rinse salted vegetable, split each branch, cut off end leaves (3 inches long), and cut left stems into 1 inch long sections.
Stir-fry salted vege