Three Pepper Chicken Gizzards (三椒鸡胗, Saam1 Ziu1 Gai1 San2)

This recipe was updated on 25 Sep 2015. Some instructions and ingredient quantities were changed.

This colorful dish uses bell peppers of three colors, soy sauce chicken gizzards, and some of the chicken gizzard soy sauce poaching liquid to make the sauce. The result is tender chicken gizzards together with crispy bell peppers. The chicken gizzards can be prepared using the Soy Sauce Chicken Gizzards (豉油鸡胗, Si⁶ Jau⁴ Gai¹ San²) recipe.

Enjoy!

Ingredients

1 lb.	500 g.	Soy sauce chicken gizzards (鸡胗, gai1 san2), prepared using the Soy Sauce Chicken Gizzards (豉油鸡胗, Si6 Jau4 Gai1 San2) recipe
1	1	Green bell pepper (青椒, ceng1 ziu1), cut into 1-inch (2.5 cm.) pieces
1	1	Red bell pepper (紅椒, hung4 ziu1), cut into 1-inch (2.5 cm.) pieces
1	1	Yellow bell pepper (黃椒, wong4 ziu1), cut into 1-inch (2.5 cm.) pieces
1	1	Onion (洋蔥, joeng4 cung1), cut in half and then quartered into pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

½ cup	125 ml.	Chicken gizzard soy sauce poaching liquid, prepared using 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

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. Take the chicken gizzards out of the refrigerator at least one hour before cooking. If the 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. The drier the chicken gizzards, the easier it will be to stir fry them. Put the gizzards in a small bowl.
2. Wash and cut the green, red, and yellow bell peppers into 1- (2.5 cm.) 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 1-inch (2.5 cm.) wide by 2-inch (5 cm.) pieces.
3. Remove the tough outer skin of the onion, cut in half, and then quarter each half into 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, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the chicken gizzards to the wok in a single layer on the bottom and brown the outside. Since the gizzards are already cooked, stir frying will not take too long. You may have to cook the gizzards in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the chicken gizzards to a bowl.
2. Reheat the wok over high heat before adding oil and then the onion. Stir fry the onion and then transfer them to the bowl with the chicken gizzards.
3. Reheat the wok over high heat before adding oil and then the bell pepper pieces. Stir fry the bell peppers to brown them. Add the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Add the contents of the bowl with the chicken 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. If more sauce is desired, add some liquid (stock or water) to the wok. 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.