AI-generated imageKorean Garlic-Soy Chicken Gizzard Stir-Fry (2 servings)
A Korean-style pan stir-fry made by thoroughly boiling pre-cleaned chicken gizzards, then tossing them with garlic, soy sauce and honey.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Choose pre-cleaned gizzards, trim any tough membranes and halve large pieces. Avoid splashing water while washing raw poultry; use separate tools.
- 02
Boil the gizzards in enough water to cover for about 30 minutes. Check that the thickest piece reaches at least 74°C (165°F) using a food thermometer, then drain.
- 03
Thickly slice the garlic and chop the chilies. Cut the cooked gizzards into bite-sized pieces on a clean board.
- 04
Heat the oil over medium heat, gently sizzle the garlic, then stir-fry the cooked gizzards until lightly browned.
- 05
Lower the heat, add 2 tbsp soy sauce and coat evenly. Add the chilies and 1 tbsp honey, toss briefly, then turn off the heat.
- 06
Finish with 1 tsp sesame oil, 1 tsp sesame seeds and pepper; serve warm. Refrigerate leftovers within two hours and reheat thoroughly.
Before you cook
Chicken gizzards are poultry offal: avoid splashing raw juices, separate raw and cooked utensils, and verify at least 74°C/165°F in the thickest piece. Soy sauce may contain soy/wheat, and sesame oil contains sesame. Chill leftovers within 2 hours and reheat to 74°C/165°F.
Allergens: SOY, WHEAT_POSSIBLE_IN_SOY_SAUCE, SESAME
Image & source credits
AI-generated image.
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