Chicken giblet with cucumber (sustainable living #3)

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Chicken giblets need to be cook quickly to avoid over cooking. So I blanch the giblets in hot water quickly before slicing and pan frying.  Once blanched, I cook the giblets the same way as the chicken liver.

Here are the easy steps:

  • Blanch the giblets quickly in hot water; transfer to a plate to cool
  • Thinly slice the giblets
  • In a frying pan, add some cooking oil, bring it to very hot temperature; add sliced ginger, minced garlic, and sliced chili;  add sliced giblets, a little sugar, toss; splash a little dark soy sauce, sesame oil, white pepper, toss; remove from heat
  • Add some sliced shallot / scallion, toss
  • Add some sliced cucumber, toss
  • Garnish with chopped coriander

The giblets taste better the next day, served chilled as a salad (‘liang-ban’).

Chicken giblet with cucumber

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