| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken gizzards |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
|
|
Oil for deep-frying |
|
|
Pepper |
INSTRUCTIONS
1. Remove fat and outer membrane of gizzards. Make a few parallel slashes
in each; then cut in thirds.
2. Combine cornstarch, soy sauce and salt. Add to gizzard sections and toss
gently to coat.
3. Heat oil. Add gizzards, about half a cup at a time, and deep-fry until
golden. Drain on paper toweling. Serve hot, sprinkled with pepper.
VARIATION: After step 1, marinate the gizzards 20 to 30 minutes in a
mixture of 1 tablespoon sherry, 1/2 teaspoon sugar, plus the soy sauce and
salt. Then drain, discarding marinade. Omit step 2. Before deep-frying,
dredge gizzards lightly in cornstarch.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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