Ingredients
350 g chicken gizzards, 60 g scallions, 20 g red chili pepper.
Seasonings
1 teaspoon each of fine salt, MSG, chicken bouillon powder, and sesame oil.
Steps
1. Remove any internal impurities and surface fat from the chicken gizzards, rinse clean, then drain well.
2. Bring a pot of water to a boil, add the chicken gizzards and cook for about 25 minutes, then drain, rinse under cold water, and slice thinly.
3. Wash the scallions and cut into 3 cm (about 1-inch) sections; wash the red chili pepper, remove the seeds, and cut into thin strips.
4. Place the sliced chicken gizzards, scallion segments, and red chili shreds in a bowl. Add salt, MSG, and chicken bouillon powder, toss to combine evenly, then drizzle with sesame oil and serve.