Japanese cuisine · Meat & Kebab

Chicken Gizzard Ajillo

Chicken gizzards gently cooked in plenty of garlic oil with chili until tender and fragrant with nuttiness.

Ingredients · for 4 servings

• 500 g chicken gizzards (trimmed)
• 1 head garlic
• 2 dried red chilies
• 200 ml olive oil
• 1 tbsp sake
• 1 tsp soy sauce
• 1 tsp coarse sea salt
• 1/2 bunch flat-leaf parsley
• 1 baguette

Instructions

1. Trim any silvery membranes from the chicken gizzards, cut each into two or three pieces, rinse in cold water and pat very thoroughly dry.
2. Mix the pieces with the sake and the coarse sea salt and let sit for 10 min., meanwhile peel the garlic cloves and cut into thick slices.
3. Warm the olive oil with the garlic and the crumbled chilies in a small pan over low heat for 5 min. until the garlic turns pale gold and bubbles rise — it must not brown.
4. Add the patted-dry gizzards and let them cook gently in the oil over low heat for 15–18 min. until firm but still tender with a bit of bite.
5. Season with the soy sauce and stir in the finely chopped parsley.
6. Serve bubbling hot in a small clay dish with toasted baguette slices for dipping into the garlic oil.