Ingredients
Fresh chicken gizzards 250 g (about 9 oz), fresh broth 50 ml (about 3 1/2 tablespoons).
Seasonings
10 g each of sesame oil, cooking wine, ginger, and scallions, 3 g salt, and 2 g each of Sichuan peppercorns and MSG.
Instructions
1. Remove the white membrane from the outer surface of the chicken gizzards, cut each into four pieces, then score a crosshatch pattern with straight cuts (2 mm apart, cutting 4/5 of the way through), and place them in a steaming bowl.
2. Add salt, ginger, scallions, cooking wine, MSG, fresh broth, and Sichuan peppercorns to a steaming bowl, then steam over high heat until the chicken gizzards are fully cooked through. Remove and let cool, then arrange on a plate. Drizzle the reserved cooking liquid mixed with sesame oil over the gizzard flowers and serve. This dish can also be prepared by boiling. If you add five-spice powder during steaming or drizzle with Sichuan peppercorn-salt sauce after plating, it becomes five-spice gizzard flowers or Sichuan peppercorn-salt gizzard flowers.