stir-fry chicken gizzards with pickled peppers

How to Make Spicy Pickled Chili Chicken Gizzards

Spicy pickled chili chicken gizzards, a fiery and appetizing Sichuan dish, combines tender gizzards with the tangy crunch of pickled chilis. Here’s a simple guide to recreate this flavorful treat at home.

Ingredients: 300g chicken gizzards, cleaned and sliced; 10-15 pickled chilis (sliced); 3 garlic cloves (minced); 1 tbsp ginger (minced); 2 tbsp cooking oil; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp sugar; 1 tsp Sichuan peppercorn powder; 1 tbsp Shaoxing wine (optional).

Steps:

1. Prep the gizzards: Blanch sliced gizzards in boiling water with 1 tbsp Shaoxing wine for 2 minutes. Remove, rinse, and drain.

2. Stir-fry aromatics: Heat oil in a wok over medium-high heat. Sauté garlic and ginger until fragrant.

3. Cook gizzards: Add blanched gizzards, stir-fry for 3-4 minutes until golden. Pour in light and dark soy sauce, mix well.

4. Add pickled chilis: T in sliced pickled chilis and sugar. Stir-fry for 2 minutes until the gizzards absorb the tangy, spicy flavors.

5. Season and serve: Sprinkle Sichuan peppercorn powder for a numbing kick. Toss once, then transfer to a plate. Garnish with sesame oil and cilantro if desired.

Serve hot with steamed rice to enjoy the perfect balance of spicy, sour, and savory flavors!