Braised Gizzards In Oyster Sauce Recipes

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BRAISED GIZZARDS IN OYSTER SAUCE



Braised Gizzards in Oyster Sauce image

Make and share this Braised Gizzards in Oyster Sauce recipe from Food.com.

Provided by CJAY8248

Categories     < 4 Hours

Time 1h10m

Yield 1 lb. gizzards, 4-6 serving(s)

Number Of Ingredients 8

1 lb chicken gizzard
1 cup chicken stock
2 scallions, 1 whole, 1 minced
1 slice ginger plus 1/2 tsp. ginger, minced
2 teaspoons oil
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon sesame oil

Steps:

  • Trim gizzards and cut in half. In a saucepan, combine gizzards with stock, whole scallion, and ginger slice. Bring to a boil, cover, reduce heat to medium low, and simmer until gizzards are tender, about 40 minutes. Remove from heat. In a wok, heat oil until just smoking. Add minced scallion and minced ginger. Stir fry over high heat until aromatic, about 30 seconds. Add oyster sauce, sugar, gizzards, and any stock remaining in pan. Bring to a boil, reduce heat, and simmer until gizzards have absorbed flavor and sauce has reduced slightly, about 15 minutes. Drizzle with sesame oil and serve.

Nutrition Facts : Calories 119.1, Fat 7.1, SaturatedFat 1.2, Cholesterol 94.3, Sodium 347, Carbohydrate 4.7, Fiber 0.2, Sugar 2.2, Protein 9.4

BRINE-BRAISED GIBLETS RECIPE



Brine-Braised Giblets Recipe image

When braised in a tart brine, gizzards are truly delectable! This is an easy dish to serve guests, as it can be made a day in advance and reheated. Cooked barley is a perfect side to soak up the rich sauce.

Provided by Darra Goldstein

Yield 4 servings

Number Of Ingredients 12

1 pound chicken gizzards
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
¼ teaspoon salt
Freshly ground black pepper
1¼ cups pickle brine
2 tablespoons sour cream
¼ cup finely chopped dill pickles, for garnish
2 tablespoons minced fresh dill, for garnish
2 tablespoons minced fresh chives, for garnish
Cooked barley or rye toast for serving (optional)

Steps:

  • Wash the gizzards well and remove any excess fat. Pat dry with paper towels.
  • Melt the butter in a medium saucepan. Add the onion and sauté over low heat until soft and golden but not brown, 5 to 7 minutes. Add the gizzards and garlic. Sprinkle with the salt and a few generous grinds of pepper. Cook over medium heat, stirring occasionally, until the gizzards are nicely browned and beginning to caramelize, about 10 minutes.
  • Pour in the pickle brine, cover the pan, and bring to a boil, then immediately lower the heat to simmer. Simmer gently for 45 minutes, until the gizzards are fork-tender.
  • With a slotted spoon, remove the gizzards from the broth and transfer them to a cutting board. Slice into ½-inch-thick pieces.
  • Stir the sour cream into the sauce, mixing well. Return the gizzards to the pan and stir to coat before transferring them to a serving dish. Garnish with the pickles and herbs.

BRAISED CHICKEN GIZZARDS



Braised Chicken Gizzards image

Number Of Ingredients 10

1/2 pound chicken gizzard
6 water chestnuts
1/2 cup bamboo shoots
1 onion
2 or 3 slices fresh ginger root
2 tablespoons oils
4 tablespoons soy sauce
1 tablespoon sherry
1/2 teaspoon salt
1 1/2 cups water

Steps:

  • 1. Remove fat and outer membrane of gizzards cut each in 6 slices. Slice water chestnuts, bamboo shoots and onion. Mince ginger root. 2. Heat oil. Add onions and ginger stir-fry a few times. Add gizzards and stir-fry 1 to 2 minutes. Stir in soy sauce, sherry and salt. 3. Add water chestnuts, bamboo shoots and water. Heat quickly then simmer, covered, until tender (20 to 30 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

BUTTER BRAISED OYSTERS ON GREENS



Butter Braised Oysters on Greens image

Categories     Leafy Green     Shellfish     Appetizer     Braise     Dinner     Oyster     Winter     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 6

5 tablespoons unsalted butter
4 (1/2-inch-thick) diagonal slices French bread
2 cups mesclun (mixed baby salad greens)
1 shallot, finely chopped
3 tablespoons Sherry vinegar
1 pint shucked medium-size oysters (about 2 dozen in the shell), rinsed and picked over

Steps:

  • Heat 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides. Put toasts on plates and top with mesclun.
  • Add 1 tablespoon butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2 to 3 minutes. Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 tablespoon. Add oysters and remaining 3 tablespoons butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 minutes. Remove from heat and season with salt and pepper. Spoon oysters and sauce over mesclun.

CRUNCHY BRAISED CHICKEN GIZZARD



Crunchy Braised Chicken Gizzard image

I live in Singapore and one of our most famous dishes is our Chicken Rice. Sometimes, gizzard is available as a sideorder. I have usually been disappointed with the flavour. This recipe is my own version, and a tasy way (my family agrees) to use often discarded chicken parts. Excellent as an appetizer.

Provided by KL Tan

Categories     Poultry

Time 1h

Yield 1 serving(s)

Number Of Ingredients 9

1 (200 g) package chicken gizzards (or any other poultry gizzards)
1 teaspoon shredded young ginger
3 cloves garlic, coarse chopped
1 tablespoon black vinegar or 1 tablespoon balsamic vinegar
2 tablespoons sweet soy sauce or 2 tablespoons ketjap manis (molasses-like consistency)
pepper
1 teaspoon Chinese five spice powder (see note below)
300 ml water
1 tablespoon cooking oil (canola)

Steps:

  • Clean gizzards thoroughly, cut off tough tendon bits.
  • Dry marinate with a little pepper.
  • In a small sauce pan, heat the cooking oil on medium heat.
  • Add ginger and garlic, stir fry till fragrant.
  • Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
  • Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
  • Mix well.
  • Bring to a boil.
  • Reduce heat to a simmer and cook till the sauce reduces to about a third.
  • Taste, adjust if necessary.
  • Check that gizzards are tender yet crunchy.
  • Serve hot, warm or cold with gizzards skewered with toothpicks.
  • Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
  • Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.

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