Deep-fried Chicken Gizzards

We ought to rejoice that in God’s great wisdom and love He does in fact answer all of our requests, though to be sure, He says no to some things because our having them would hurt us in the long run. We also ought to rejoice that in His wisdom He gives us what we ask at the best time, rather than at an earlier time when our very limited judgment thinks it would be best. And finally, we ought to rejoice that God’s love and wisdom gives us what often turns out to be far better than the precise thing for which we had asked (Eph. 3:20).

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	6	Servings

INGREDIENTS

1	lb	Chicken gizzards
1	T	Cornstarch
2	T	Soy sauce
1/2	t	Salt
		Oil for deep-frying
		Pepper

INSTRUCTIONS

Remove fat and outer membrane of gizzards. Make a few parallel  slashes
in each; then cut in thirds. Combine cornstarch, soy sauce  and salt.
Add to gizzard sections and toss gently to coat. 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.

A Message from our Provider:

“Religion is external, faith is internal.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 8 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 371.7mg Potassium: 11.5mg Carbohydrates: 1.8g Fiber: <1g Sugar: <1g Protein: <1g