Name: Stir-Fried Cross-Cut Chicken Gizzards
Cuisine: 和食
Ingredients: Chicken gizzards: 200-250g; Garlic: 2 cloves; Sliced red chili pepper: 1; Salt and pepper: a pinch; Green onions: to taste; Water: 2 tbsp; Sake: 1 tbsp; Salt: a pinch; Potato starch: 1/3 tsp; Sugar: 1/3 tsp; Black pepper: to taste; Vegetable oil: to taste

About "Stir-Fried Cross-Cut Chicken Gizzards"

By finely cross-cutting the chicken gizzards, they bloom like flowers when cooked, resulting in a juicy and rich flavor while retaining their crunchy texture. Seasoned with garlic and a savory salt sauce, you can easily recreate this popular izakaya appetizer at home. Utilizing the silver skin is the key to both flavor and presentation.

Introduction to ケン爺ホルモン焼きチャンネル →

Tips for Making "Stir-Fried Cross-Cut Chicken Gizzards"

Prep
- Carefully removing and finely chopping the silver skin enhances the crunchy texture.
Prep
- Making fine cross-cuts on both sides is key; it allows them to bloom like flowers when cooked.
Heat Control
- Adding garlic after the gizzards are cooked prevents it from burning, a professional tip.
Seasoning
- Adding potato starch to the salt sauce creates a glaze that clings deep inside the cross-cuts.
Cooking
- Stir the sauce thoroughly right before adding, as the potato starch settles at the bottom.

Ingredients for "Stir-Fried Cross-Cut Chicken Gizzards"

12 items

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Chickengizzards: 200-250g
Garlic:2 cloves
Slicedred chili pepper: 1
Saltand pepper: a pinch
Greenonions: to taste
Water:2 tbsp
Sake:1 tbsp
Salt:a pinch
Potatostarch: 1/3 tsp
Sugar:1/3 tsp
Blackpepper: to taste
Vegetableoil: to taste

How to Make "Stir-Fried Cross-Cut Chicken Gizzards"

1
Prep and Cross-Cut the Gizzards
Carefully remove the tough silver skin from both sides of the gizzards with a knife, finely chop the silver skin, and set it aside. Make fine cross-cuts on both sides of the gizzard meat, ensuring the knife cuts well into any remaining silver skin.
Don't discard the silver skin; chop and use itMake fine cross-cuts on both sidesThey will bloom like flowers when cooked
2
Season with Salt and Pepper
Place the cut gizzards and finely chopped silver skin in a bowl, sprinkle with salt and pepper, and massage well to season thoroughly.
Seasoning thoroughly deepens the flavor
3
Prep the Garlic
Crush 2 cloves of garlic with the flat side of a knife, then finely mince them. Crushing before mincing enhances the garlic's aroma.
Crushing before mincing maximizes the aroma
4
Mix the Special Salt Sauce
In a small bowl, combine 2 tbsp water, 1 tbsp sake, and a pinch of salt, then add 1/3 tsp potato starch and 1/3 tsp sugar. Stir well with a spoon until no lumps remain to complete the sauce.
Potato starch adds a light glaze to coat the gizzardsSugar adds depth and mildness to the flavor
5
Stir-Fry the Gizzards
Heat a generous amount of oil in a pan, and add the seasoned gizzards all at once. Once the cross-cuts open up and the gizzards plump up, add the sliced red chili pepper.
Cook thoroughly to let the gizzards plump up
6
Add the Garlic
Once the gizzards are cooked through, add the minced garlic. Since garlic burns easily, it is crucial to add it at this stage.
Add garlic near the end to prevent burning
7
Coat with Sauce
Once the garlic becomes fragrant, pour in the special salt sauce. Stir the sauce well right before adding, as the potato starch tends to settle. The sauce will cling to the ridges of the gizzards, coating them in a perfect glaze.
Always stir the sauce right before pouring
8
Plate and Garnish
Plate the dish, grind a generous amount of black pepper over it, and garnish with colorful green onions to finish.
Aim for a beautiful, blooming flower-like appearance

Food Science

Why This Dish Tastes So Good

The combination of inosinate (the umami component in chicken gizzards) and glutamate (found in garlic) creates an umami synergy. Additionally, adding potato starch to the seasoning locks in moisture, preventing the gizzards from drying out and keeping them juicy. The spiciness of the red chili and black pepper balances the salty and savory flavors, creating a well-rounded taste that you won't get tired of.

Umami SynergyFlavor BalanceMoisture Control

Detailed Commentary on "Stir-Fried Cross-Cut Chicken Gizzards"

* Content organized by topics from the video.

Prepping Gizzards and Using Silver Skin

We start by prepping the chicken gizzards. Inspired by a recipe from the popular culinary researcher Ryuji, we will try a cutting technique that dramatically improves the flavor. First, carefully remove the tough silver skin from both sides of the gizzards. While this silver skin is often discarded, finely chopping it turns it into a wonderful ingredient with a delightful, crunchy texture. Make shallow cuts in the tender meat beforehand to make it easier to eat and cook. By customizing the cuts for each part, budget-friendly gizzards become incredibly delicious and easy to cook.

The Cross-Cut Technique to Make Them Bloom

Now for the key highlight of this dish: the game-changing cutting technique. Make fine cross-cuts into the gizzard meat. Score both sides finely, ensuring the knife cuts well into any remaining silver skin. These fine cuts allow the gizzards to open up beautifully like blooming flowers when cooked. This unique shape helps the sauce and seasonings penetrate deep inside, offering an unprecedented texture and a burst of juicy umami with every bite.

Seasoning and Prepping the Garlic

Place the cut gizzards and finely chopped silver skin in a bowl, sprinkle with salt and pepper, and massage well to season thoroughly. Next, prepare the garlic, which is key to the flavor. To give it a punchy taste, we use a generous 2 cloves of garlic. Crush the garlic with the flat side of a knife before mincing it finely. This technique releases the rich aroma of the garlic, allowing it to cling to the ridges of the gizzards during stir-frying and multiply the overall umami.

The Golden Ratio of the Special Salt Sauce

Mix the special salt sauce beforehand to coat the gizzards. In a small bowl, combine 2 tbsp water, 1 tbsp sake, and a pinch of salt. Add 1/3 tsp potato starch to give the sauce a light glaze that clings to the gizzards, and 1/3 tsp sugar to add depth and mildness. Stir well with a spoon until no lumps remain. This perfectly balanced sauce will seep deep into the cross-cuts of the stir-fried gizzards, creating an exquisite flavor.

Stir-Frying the Gizzards in Hot Oil

Now, it's time to stir-fry. Heat a generous amount of oil in a pan and add the seasoned gizzards all at once. It is amazing to watch the fine cross-cuts open up and the gizzards plump up as they cook. Once the ridges open beautifully, add the sliced red chili pepper for a spicy kick. Then, at the perfect moment when they are almost cooked through, add the minced garlic. Since garlic burns easily, adding it at this stage rather than at the beginning is a professional tip to maximize its aroma.

Coating with Sauce and the Final Plating

Once the garlic becomes fragrant, pour in the prepared special sauce. Since the potato starch settles, make sure to stir it well right before adding. The moment the sauce hits the pan, it clings to the ridges of the gizzards, wrapping them in a perfect glaze. Plate the dish to showcase its beautiful, flower-like appearance. Finish with a generous grind of black pepper and a sprinkle of colorful green onions. With a burst of juicy umami and a rich flavor that retains the gizzards' signature crunch, this is the ultimate izakaya dish.

About ケン爺ホルモン焼きチャンネル

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