Chinese Shop Chicken Gizzards

[jpeirpont]

A ghetto chinese shop classic. Anyone else indulge?

 

[itsstillmatt]

Not chinese, but I don't mind gizzards. My wife and mother love them.

 

[jpeirpont]

Originally Posted by iammatt

Not chinese, but I don't mind gizzards. My wife and mother love them.

How do they make them? I also eat them Southern style which is the same as Chinese basically, seasoned and fried.

 

[itsstillmatt]

Confit in duck fat. You just cook them under a simmer for three or four hours after salting the night before. You could use lard as well. Nice on salads. Strong taste.

 

[jpeirpont]

Originally Posted by iammatt

Confit in duck fat. You just cook them under a simmer for three or four hours after salting the night before. You could use lard as well. Nice on salads. Strong taste.

I have a feeling i asked you that question before. This answer sounds familiar.
I also like using them liver and hearts to make dirty rice. Much more interesting tasting than using ground beef.

 

[DNW]

Originally Posted by iammatt

Confit in duck fat. You just cook them under a simmer for three or four hours after salting the night before. You could use lard as well. Nice on salads. Strong taste.

Why do you French cooks mask the thing from itself? Gizzard is a very tasty thing on its own, simply seasoned and grilled or sauteed.

 

[itsstillmatt]

Originally Posted by DNW

Why do you French cooks mask the thing from itself? Gizzard is a very tasty thing on its own, simply seasoned and grilled or sauteed.

Just salt and simmering in a little fat. Anyway, originally it was done this way to preserve for eating during other seasons. It's a nice preparation, and I think it makes the texture of gizzards much better.

 

[DNW]

Originally Posted by iammatt

Just salt and simmering in a little fat. Anyway, originally it was done this way to preserve for eating during other seasons. It's a nice preparation, and I think it makes the texture of gizzards much better.
IC. It's the hours of simmering that I don't get. By the end, you would've completely changed the texture of the gizzards. I like it crunchy, a concept which is foreign to most people who grew up in America.

 

[Piobaire]

Originally Posted by DNW

IC. It's the hours of simmering that I don't get. By the end, you would've completely changed the texture of the gizzards. I like it crunchy, a concept which is foreign to most people who grew up in America.

Don't forget though, even though Asian markets are the best place to find them in modern America, it doesn't mean that gizzards are only part of some of the various Asian culinary schools. Confit is indeed a traditional method, just in another tradition.

I agree though, there's certainly some texture differences between cultures. It's funny to see play out and how it doesn't always seem to be logical. I know people raised in the Asian tradition, used to say, soft tofu. Now most Americans complain about that texture. However, same person that likes soft tofu prefers foie that is not just seared. Why? The texture.

 

[Bradford]

Love chicken gizzards, livers and hearts - yummy!

 

[901 south street]

I noticed that Chinese restaurants in non Asian urban areas offer fried chicken wings.

 

[acidboy]

love chicken gizzards most among all chicken innards. what do you mean ghetto chinese classic? we usually eat it at home stir fried with soy sauce, onions, etc. but its also not unusual to have them grilled much like the japanese do.

 

[jpeirpont]

Originally Posted by acidboy

love chicken gizzards most among all chicken innards. what do you mean ghetto chinese classic? we usually eat it at home stir fried with soy sauce, onions, etc. but its also not unusual to have them grilled much like the japanese do.

In Connecticut they are general available fried at Chinese shops in Black ghettos and less so at their suburban counterparts. I'm not saying gizzards are ghetto.

 

[paraiso]

I love gizzards. My mom cooks it with the rice in arroz con pollo.