Pickled Spicy Chicken Gizzard and Heart (泡椒鸡珍鸡心)

泡椒鸡珍鸡心 (Pao Jiao Ji Zhen Ji Xin)



For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes.

Ingredients
  • 1.25 lb. chicken gizzard and heart
  • 2 tablespoon white vinegar
  • 1 tablespoon white wine    
  • 2 teaspoon salt
  • A dozen slices of fresh ginger
  • 1 dozen pickled chili
  • 2 dried red chili
  • 2 Thai chili
  • 1 pinch of Sichuan peppercorn
  • 1 green onion (why buy from store? grow your own green onion)
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 4

Cooking Steps
1. Boil a pot of water (6 cups), add a few slices of ginger and chopped green onion, this may take 10 minutes.
2. While waiting for the water to boil, prepare the pickle sauce:

  • 2 cups of icy water
  • 2 tablespoon white vinegar
  • 1 tablespoon white wine    
  • 2 teaspoon salt
  • A few slices of fresh ginger
  • 1 dozen pickled chili (substitute this with other types of chili such as Thai chili if not available)
  • 2 dried red chili
  • 2 chopped Thai chili
  • A pinch of Sichuan peppercorn

    Mix evenly.


3. Rinse clean about 1.25 lb. chicken gizzard and heart.
4. Once the water boils, add the chicken gizzard and heart to the boiling water, use medium high heat to keep cooking for 5-6 minutes, or until the gizzard and heart are fully cooked.


5. Dump the chicken gizzard and heart to a colander, rinse clean under running tap water.


6. Add the cleaned gizzard and heart to the pickle sauce. Cover and marinate overnight in fridge.




For travel lovers, checkout my travel blog Rainbow Planet.


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