chicken gizzards with pickled pepper

How to Make Spicy Pickled Chicken Gizzards: A Complete Guide

Spicy pickled chicken gizzards (泡椒鸡胗) are a beloved Sichuan dish, known for their crispy texture, fiery tang, and addictive kick. Here’s a simple yet delicious recipe to recreate this restaurant favorite at home.

### Ingredients

- 500g fresh chicken gizzards, cleaned and sliced into thin coins

- 100-150ml pickled chili peppers (泡椒) with brine

- 3-5 garlic cloves, minced

- 1-inch ginger, julienned

- 2-3 Sichuan peppercorns (optional, for numbing aroma)

- 1 tbsp soy sauce

- 1 tsp sugar

- 1 tbsp cooking oil

- Fresh cilantro or sesame seeds for garnish

### Steps

1. Prep the Gizzards: Rinse gizzards thoroughly, then parboil in boiling water with a slice of ginger for 3-5 minutes until tender yet firm. Drain and set aside.

2. Stir-Fry Aromatics: Heat oil in a wok over medium-low heat. Add Sichuan peppercorns (if using), garlic, and ginger; stir-fry until fragrant.

3. Cook the Gizzards: Increase heat to high. Add the parboiled gizzards and stir-fry for 2-3 minutes until lightly browned.

4. Add Pickled Peppers: Pour in the pickled chili peppers (with some brine) and soy sauce. Stir well to coat the gizzards.

5. Simmer and Season: Add sugar to balance the sourness. Simmer for 1-2 minutes until the flavors meld. Remove from heat.

6. Marinate (Optional): For a richer taste, let the gizzards marinate in the pickling liquid for 30 minutes before serving.

### Serving

Garnish with cilantro or sesame seeds. Enjoy it as a spicy appetizer with rice or cold beer! The gizzards stay crispy, while the pickled brine infuses a fiery, tangy flavor that lingers. Adjust the amount of pickled peppers to control the heat level. This quick and easy dish is sure to impress!