After you watch this you will never buy Chicken Gizzards in the restaurant anymore! Very easy recipe

After you watch this you will never buy Chicken Gizzards in the restaurant anymore! Very easy recipe

INGREDIENTS:
1.8 lbs chicken gizzards
4 cloves garlic, chopped
1 medium onion, chopped
1 thumb sized ginger, sliced
1 tsp ground black pepper
1 can coconut milk (165ml)
1/2 cup water
1 chicken cube seasoning
1 tbsp fish sauce
1 tbsp chili flakes
Basil leaves (balanoy, sangig)
1 medium green bell pepper, diced
1 tsp sugar
Green onions

Thank you for watching!

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[yceojud]

Maybe I’m old school, but my mother taught me cook chicken gizzards and other tough meats in the pressure cooker before frying them. It cuts cooking time in half. Pressure cookers are easier to use than ever before.👍

[ferminachan]

I appreciate that there are no unnecessary and time consuming intros and you showed us the process immediately. T hank you for sharing your recipes with us . Will definitely try this.

[jacquelineseabrooks]

Thank you for sharing this recipe! Swapped out the coconut milk for oat milk and left off the fish sauce. Used the gizzard stock with a bit of cornstarch to thicken the sauce. Added red bell pepper slices to brighten the plate and served with rice. Wow…delicious!!! Gotta luv gizzards!

[Jerm]

Looks tasty but I don't see myself spending that much time or effort on gizzards. Soak overnight in buttermilk with a little added salt, season some flour and cornmeal to taste, coat, deep fry for about 5 mins and your good. Mix up some ranch and hot sauce for dippin and go to work!

[shawnmalie]

To many ingredients for me, I’ll stick with fried! Looks good thou!

[alfredmcdaniels]

Coming from the south my Mom would marinate them in buttermilk overnight and they were always tender.

[aracelyviola]

Thank you for not hiding the full Ingredients . I tried it today and its so delicious. Thank you

[theanonymous]

Looks great except the garlic should go in after the ginger. Too much heat on the garlic will make it bitter.

[Edward-uzdo]

Looks my grandma's gizzard. I miss grandma. Thanks for the memories

[PriyaDharshiniDharmalingam]

Looks delicious. I don't think the gizzard takes just 15min to become softer. It literally take 40-50 min to cook well. It tastes good with simple indian masalas.

[TitaPawestri]

I love gizzard, I must try your recipe looks tasty. Here in Indonesia mostly cook with sweet spaces mix vegetables.
Thank you for sharing

[Allenmassageguy]

There is a small chicken place in Lakeland Florida that sells chicken and livers (fried) and I've always wondered why it's not like eating leather..they are so tender. Now I know you have to first boil them. Country Chicken & Fish on Kathleen road. Amazing fried chicken dinners as well. Awesome video.

[orchid]

OH MY LORD I LOVE GIZZARDS AND IM MAKING THIS RIGHT NOW, ALREADY THERE SOFT AFTER BOILING YOU GOT BOSS SKILLS ❤️❤️❤️❤️❤️❤️💯🎉

[safariegwu]

Sautee onions first, add bell peppers and then add garlic in that order. Garlic burns easily and gives off bitter taste when sauteed too long. Otherwise, the recipe looks delicious!

[kathyrogers]

Gizzard cooked the Asian way. If anyone down south cooks them this way I would send them up north.

[tarrenp]

for those in the comments checking tips, i would also recommend checking each piece for the bright yellow skin/barrier it has before cooking, as it pulls off easily and doesn't have a great taste.

[dainatebecis]

I add them when making chicken stock, with hearts & feet. Remove & chop up & add to finished chicken soup. When roasting a chicken, I wrap giblet heart & feet tightly wrapped in Alfoil, & add to the roast. It steams inside the Alfoil. I either cut up giblet into the chicken gravy, or add to chicken soup made from leftover chicken carcass & bones.

[yompitu]

I tried this recipe with out the fish oil and my godness they were delicious !!!! They didn’t look as good as yours 😂😂but they were delicious and tender !!! Thanks !!!

[kathri]

If you need to tenderise just add vinegar, soy sauce and any other sauce and keep in the fridge for 3-4 has or over bight and then cook the way you want with garlic, ginger, chilli etc.

[justme]

Just fry them in oil, on med high, covered, for 20 to 30 minutes. Sprinkle with Sazon or Lawreys season salt and enjoy!!! Great hot or cold!