Ingredients
50 g fresh stock, 250 g chicken gizzards.
Seasonings
10 g each of ginger, scallion, cooking wine, and sesame oil, 3 g salt, 2 g Sichuan peppercorns, and 0.5 g MSG.
Instructions
1. Clean the chicken gizzards by removing the inner lining and the white outer membrane, then cut each into 4 pieces. Score the surface in a crosshatch pattern with cuts 2 mm apart and 4/5 of the way through the meat. Place the gizzards in a steaming bowl and season with salt, ginger, scallions, cooking wine, MSG, fresh broth, and Sichuan peppercorns. Steam over high heat until fully tender, then remove and let cool. Arrange on a plate, drizzle the reserved steaming liquid mixed with sesame oil over the gizzards, and serve.
2. This dish can also be prepared by boiling; if you add five-spice powder while steaming or drizzle with Sichuan peppercorn salt sauce after plating, it becomes five-spice gizzard flower or Sichuan peppercorn salt gizzard flower. Shaped like a flower, it has a crisp-tender texture and a light, refreshing flavor.