Best Braised Gizzards In Oyster Sauce Recipes

Brine-Braised Giblets Recipe image

Provided by Darra Goldstein

Yield 4 servings

Number Of Ingredients 12

1 pound chicken gizzards
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
¼ teaspoon salt
Freshly ground black pepper
1¼ cups pickle brine
2 tablespoons sour cream
¼ cup finely chopped dill pickles, for garnish
2 tablespoons minced fresh dill, for garnish
2 tablespoons minced fresh chives, for garnish
Cooked barley or rye toast for serving (optional)

Steps:

Wash the gizzards well and remove any excess fat. Pat dry with paper towels.
Melt the butter in a medium saucepan. Add the onion and sauté over low heat until soft and golden but not brown, 5 to 7 minutes. Add the gizzards and garlic. Sprinkle with the salt and a few generous grinds of pepper. Cook over medium heat, stirring occasionally, until the gizzards are nicely browned and beginning to caramelize, about 10 minutes.
Pour in the pickle brine, cover the pan, and bring to a boil, then immediately lower the heat to simmer. Simmer gently for 45 minutes, until the gizzards are fork-tender.
With a slotted spoon, remove the gizzards from the broth and transfer them to a cutting board. Slice into ½-inch-thick pieces.
Stir the sour cream into the sauce, mixing well. Return the gizzards to the pan and stir to coat before transferring them to a serving dish. Garnish with the pickles and herbs.

Crunchy Braised Chicken Gizzard image

Provided by KL Tan

Categories Poultry

Time 1h

Yield 1 serving(s)

Number Of Ingredients 9

1 (200 g) package chicken gizzards (or any other poultry gizzards)
1 teaspoon shredded young ginger
3 cloves garlic, coarse chopped
1 tablespoon black vinegar or 1 tablespoon balsamic vinegar
2 tablespoons sweet soy sauce or 2 tablespoons ketjap manis (molasses-like consistency)
pepper
1 teaspoon Chinese five spice powder (see note below)
300 ml water
1 tablespoon cooking oil (canola)

Steps:

Clean gizzards thoroughly, cut off tough tendon bits.
Dry marinate with a little pepper.
In a small sauce pan, heat the cooking oil on medium heat.
Add ginger and garlic, stir fry till fragrant.
Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
Mix well.
Bring to a boil.
Reduce heat to a simmer and cook till the sauce reduces to about a third.
Taste, adjust if necessary.
Check that gizzards are tender yet crunchy.
Serve hot, warm or cold with gizzards skewered with toothpicks.
Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.