Culinary Workshop - Culinary Art - 2012.Feb.
Ingredients
| Chicken gizzards | 300g～ ... Remove the white membrane and cut into bite-sized pieces (net weight 200g～) |
| Worcestershire sauce | 150ml |
| Water | 50ml |
Garnish
| Grated daikon radish | As needed |
| Thinly sliced onion | As needed |
| Kaiware (radish sprouts) | As needed |
| Poppy seeds | As needed |
Steps
- Wash the prepared gizzards thoroughly and blanch them briefly.
- In a heavy pot, combine the gizzards, Worcestershire sauce, and water. Let them marinate for about 30 minutes.
- Cook over very low heat. Once it starts to boil, remove from heat, cover with a lid, and let it sit to keep warm for half a day.
- Transfer the gizzards along with the sauce to a container, ensuring they are covered with the liquid, and store in the refrigerator.
- Plate the gizzards, sprinkle with poppy seeds, and serve with grated daikon radish, sliced onion, and kaiware sprouts.