Long Bean Chicken Gizzards (豆角炒鸡胗, Dau6 Gok3 Caau2 Gai1 San2)

This recipe was updated on 03 Sep 2015. Some instructions and ingredient quantities were changed.

Here’s another dish using soy sauce chicken gizzards. This colorful dish uses long beans, red bell peppers, soy sauce chicken gizzards, and some of the chicken gizzard soy sauce poaching liquid is used to make the sauce. The results are tender chicken gizzards together with crispy vegetables. The chicken gizzards are prepared using the Soy Sauce Chicken Gizzards (豉油鸡胗, Si⁶ Jau⁴ Gai¹ San²) recipe.

Enjoy!

Ingredients

¾ lb.	375 g.	Soy sauce chicken gizzards (鸡胗, gai1 san2), cut thinly; from the Soy Sauce Chicken Gizzards (豉油鸡胗, Si6 Jau4 Gai1 San2) recipe
1 lb.	500 g.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
1	1	Red bell pepper (紅椒, hung4 ziu1), julienned into 2-inch (5 cm.) long pieces
		Oil for cooking

 

Sauce Ingredients

½ cup	125 ml.	Chicken gizzard soy sauce poaching liquid from the Soy Sauce Chicken Gizzards (豉油鸡胗, Si6 Jau4 Gai1 San2) recipe
2-4 Tbs.	30-60 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Water

 

Equipment

14 in.

35.5 cm.

Wok or pan

 

Preparation Instructions

1. If the chicken gizzards are stored in the soy sauce poaching liquid, take the gizzards from the liquid and remove as much liquid from the gizzards as possible to make stir frying easier. Cut the gizzards thinly lengthwise and put the pieces in a small bowl.
2. Wash and cut the long beans into 2-inch (5 cm.) pieces.
3. Wash and cut the red bell pepper into ½- (15 mm.) x 2-inch (5 cm.) pieces. First cut off the ends of the bell pepper, leaving an open cylinder. Remove the seeds and central core of the bell pepper and make one cut lengthwise to open the cylinder. Flatten the open bell pepper cylinder and cut ½-inch (15 mm.) wide by 2-inch (5 cm.) pieces.
4. Take the chicken gizzard soy sauce poaching liquid and mix it in a small bowl with the 2 Tbs. (30 ml.) of the Shaoxing rice wine or dry sherry. Taste for the saltiness of the liquid and adjust the amount of liquid used in the sauce - if the liquid is too salty (add more wine) or not salty enough (unlikely; use more poaching liquid). Once you’re satisfied with the saltiness of the sauce, add the hoisin sauce, ground white pepper, and sesame oil.
5. In another small bowl, mix the cornstarch and water together. The cornstarch solution will be used to thicken the sauce.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the chicken gizzards to the wok and stir fry until the outsides are browned. Since the gizzards are already cooked, stir frying will not take too long. Transfer the gizzards to a bowl.
2. Reheat the wok over high heat before adding oil and then the bell pepper. Stir fry the bell pepper and then transfer them to the bowl with the gizzards.
3. Reheat the wok over high heat before adding oil and then the long beans. Stir fry the long beans to brown them. Add the contents of the bowl with the gizzards back into the wok, and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.