Ingredients
350 g chicken gizzards, 30 g garlic chives, 30 g pickled chili peppers.
Seasonings
80 g garlic cloves, 10 g chopped scallions, 1 teaspoon salt, 1/2 tablespoon MSG, 2 teaspoons sugar, 4 teaspoons Shaoxing wine, 1 tablespoon water starch slurry, 50 g (about 1/4 cup) stock, and vegetable oil as needed.
Steps
1. Split the chicken gizzards open, wash and clean them thoroughly, then slice thinly; trim and wash the garlic chives, cut into small sections; remove the stems from pickled chilies and rinse.
2. Heat oil in a wok until hot, add the chicken gizzards and quickly stir-fry until just cooked through, then remove and drain the oil.
3. Heat the remaining oil in the wok until hot, then add pickled chilies, chopped scallions, and garlic cloves, stir-frying until fragrant. Add the chicken gizzards, green garlic segments, aged broth, salt, MSG, sugar, and Shaoxing wine, and cook until the flavors meld. Thicken with a water-starch slurry and serve.