Saturday, July 31, 2010

Deep Fried Gizzard in Sambal (Spicy Sauce)

Chicken gizzard is the only part of giblets that I will eat..I have no idea why I can only eat chicken gizzard instead of chicken liver..I recalled when I was pregnant with my daughter,my doctor advised me to eat chicken liver because I had anemic but I still refused to eat chicken liver or any animal's liver! I find chicken gizzard taste better than liver..Maybe I like gizzard texture that is chewy and tough..The best way to prepare chicken gizzard is to season it with your favorite seasoning before coated with flour for deep fried..On top of that I would like to stir-fry of the deep fried gizzard with my favorite sambal!! viola!! A simple affordable gizzard turn out to a finger lickin delicious dish!

1 lb chicken gizzard,clean and washed
1/2 cup all purpose flour + 3 tbsp rice flour
1 tsp seasalt
1 tsp ground pepper powder
1 tsp garlic powder
1 large onion,peeled and sliced
2 red chili pepper,sliced
3 tbsp sambal tumis or sambal olek
2 tbsp sugar
salt to taste
1 tbsp concentrated tamarind juice
1 cup canola oil


1:Season cleaned gizzard with salt pepper and garlic powder for 30 minutes or more before coated with flour .
2:Heat fryer or skillet with oil at medium heat,shake excess flour before place coated gizzard into the fryer.Fry gizzard for 3-5 minutes or until golden brown.Remove fried gizzard and set aside..
3:Heat skillet at medium heat,add in sambal and sliced onion.Use spatula to stir for 1 minutes before add in fried gizzard,sugar,salt,tamarind juice and sliced chili pepper.Stir all the ingredients together well for 5 minutes or more.
4:Check the seasoning before dish out and serve warm..


Dawn said...

I too will only eat the gizzard because of its texture and taste. I stir fried the gizzards with ginger long time ago and i over cooked them! So chewy but I still ate all of them! :) I have try this recipe. Thanks for posting! :)

pigpigscorner said...

yum, I love gizzards! Looks so good with the sambal!

Richard C. Lambert said...

In deep fryer or large, heavy saucepan, heat oil to 375 degrees F. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately. Viet Hoa

Robert F. Crocker said...

I really impressed after read this because of some quality work and informative thoughts . I just wanna say thanks for the writer and wish you all the best for coming!.

Clawfoot tubs

Post a Comment

Popular Posts

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.