Ingredients
300 g chicken gizzards, 50 g celery heart (tender inner stalks).
Seasonings
1/2 teaspoon each of salt, sugar, and MSG, 1 tablespoon soy sauce, 2 tablespoons chili oil, and a dash of sesame oil.
Steps
1. Split the chicken gizzards open, remove any impurities, peel off the inner membrane, trim away the base, and score them with a chrysanthemum pattern using straight cuts; pick over and wash the celery hearts, cut into 3 cm (about 1 1/4 inch) pieces, then blanch in boiling water until just tender, drain well, then toss with salt and MSG, and spread on a serving plate as a base.
2. Blanch the chicken gizzards in boiling water until cooked, then remove and let cool. Place them on top of the celery heart. Mix salt, soy sauce, sugar, MSG, chili oil, and sesame oil to make a red chili dressing, then pour it over the gizzards and serve.