Pickled Chicken Gizzards

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Full recipe

Today, it is hard enough to surprise someone with an interesting dish. A lot of recipes are written down to details, and even the most perverse variants are tried in wide masses. But still, there are recipes that can surprise you in a pleasant way.

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For example, an unusual snack is marinated chicken stomachs. First, many people do not use chicken gizzards at all in their diet, although it is a non-standard source of protein, which has its own meat flavor. Secondly, marinade “in Korean” will add to the uniqueness, giving the chicken piquancy. First, let’s prepare chicken stomachs. Wash them well under water, washing away sand and other dirt.

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Be sure to remove the yellow hide – it is dense and will give the finished dish bitterness, so approach the process carefully. Purified gizzards should be thrown into a pot with water and put on the fire. Boil until boiling, then take off the boiled protein and add water.

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Now boil the stomachs from 30 minutes to 90 minutes.

Why is there such a large variation in time? Because depending on the age of the chicken and the state of the stomach, the hardness of the meat can vary significantly. The older the chicken, the longer you cook. An ordinary store variant is cooked for about an hour.

Thoughts out loud

We take the boiled gizzards out of the water and let them cool down a little to make it easier to work with them.

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Let’s start cutting – cutting gizzards with straw. The thinner the straw, the better the chicken will marinate.

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We will marinate the stomachs in soy sauce and vinegar, with the addition of onions, garlic and spices.

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Onions are sliced with half rings, preferably thin. Cut the garlic finely or use a garlic squeeze. Stir all in separate containers together with the gizzards. Then take the pepper, powdered sugar or sugar, bay leaf, ground pepper and peppercorns, soy sauce. Also add everything in a container with meat and mix well.

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By the way, marinade with soy sauce, vinegar and onions will help chicken gizzards become softer. So if they are hard enough after cooking, give them time to marinate.

Fact

Now take the oil and heat it in a frying pan or saucepan. As soon as the oil begins to boil, gently pour it on the stomach, trying to evenly hit the whole chicken.

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At this moment, a wonderful aroma will appear in the kitchen. The last one to add vinegar with water to chicken stomachs. As a result, the meat should be in marinade.

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The marinating process takes about 2 days. All this time it is necessary to stir the contents so that the marinade is evenly distributed between the gizzards. Mixing can be done 2-3 times a day, more often it makes no sense. As a result, we get a fragrant and spicy snack.

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In addition to the stomachs themselves, the onions, where marinating took place, are tasty. It is not a shame to serve such an appetizer even at the festive table to surprise your guests.

Bon appetit! Don’t starve 😋