4as a single appetizer .
By Irene Kuo
Chicken gizzards and livers are excellent appetizers when they are deep-fried and glazed, respectively.
Trim off the fat and thick skin of each gizzard; score the rounded top side in small diamond patterns halfway through the gizzard. Put the gizzards into a small saucepan, add the seasonings and boiling water to cover. When it boils again, turn the heat low, cover, and simmer for 5 minutes, stirring a few times. Let the gizzards cool in the sauce till at room temperature; then drain and roll in