Name: Deep-Fried Chicken Gizzards (炸鷄肫)
Yield: Serves 4 as a single appetizer; more with an assortment.
Cuisine: Chinese
Ingredients: Roasted salt-pepper or salt; 1 tablespoon dry sherry; Cornstarch for coating; 1 small whole scallion, cut into 3 pieces; 2 quarter-sized slices peeled ginger; 2 cups oil; ⅛ teaspoon five-fragrance powder; 1 tablespoon light soy sauce; 1 pound chicken gizzards; 1 teaspoon sugar

Preparation info

Serves
4
as a single appetizer .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Chicken gizzards and livers are excellent appetizers when they are deep-fried and glazed, respectively.

Ingredients

1 pound chicken gizzards
Cornstarch for coating
2 cups oil

Method

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