Saturday, September 5, 2009

If money's tight, try Chicken Gizzards

Even though Mom slaved over the barbecue and made us steak and ribs this week, some of the simplest accompanying dishes that she made are some of my favorites. I could eat this trio nightly and be happy: Stir-fried Chinese Broccoli, Chicken Gizzards and Spare Ribs.

I see you grossing out over the Chicken Gizzards, but I've been eating them my whole life - since long before I knew that not everybody thinks of them as the delicacy that they are.

If you like dark meat on chicken, there's no reason you won't like gizzards. And besides, they're cheap and this recipe is easy, so why not give it a try?

By the way, if you're a cilantro fan, Mom usually puts some in unless she remembers her hater daughter is coming over. Yes, for those of you who don't know, I hate cilantro with a passion and Mom tends to forget that because I think it literally pains her. She seems to think that Asians are genetically programmed to like cilantro, and that something is seriously wrong with me.

Since she and I are the only ones who eat the gizzards in the family, you'd think she'd remember to at least leave it out of the one dish she's making especially for us to share. But the last time she served me gizzards she'd put cilantro in them, and of course I took one bite and I knew. Needless to say, she was not happy that I wouldn't eat our special dish. I figured she learned her lesson. I guess she kinda did, though, because this time after she put cilantro in the gizzards, she remembered my cilantro hatred and washed each individual gizzard with a only mother's love. But my supertaster taste buds could still taste the devil's weed, and I couldn't indulge like I usually do. Poor Mom. Denied by her hater daughter.

Well, give this recipe a try. And let me know if you prefer it with or without cilantro!

Chicken Gizzards
1 pound chicken gizzards, washed well
1-2 t. sesame oil
2 scallion, cut in 1/2-inch pieces
1 clove garlic, minced
1 T. soy sauce
1-1/2 t. sugar

Heat sesame oil in a medium-sized sauce pan over medium-high heat. Add garlic and scallion, and cook for 2-3 minutes. Add gizzards, soy sauce and sugar, and mix well. Cover and cook over low heat for about 30 minutes, until gizzards are cooked through.

1 comment:

  1. You figured mom learned her lesson about you and cilantro?!? Well, that only took her three decades...