Hi, I’m Jane. Today, I’m gonna show you how to prepare sweet and salty simmered chicken giblets - a regional speciality from yamanashi recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi Recipe
Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have sweet and salty simmered chicken giblets - a regional speciality from yamanashi using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi:
- Get 300 grams Chicken livers (with the hearts)
- Prepare 200 grams Kumquats
- Prepare 2 tbsp (for the boiling water)
- Prepare 2 tbsp ＊ Soy sauce
- Take 2 tbsp ＊Mirin
- Make ready 1 tbsp ＊
- Take 1 tbsp ＊ Sugar
- Take 1 piece ＊ Ginger (optional)
Steps to make Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi:
- Prep the giblets. Separate the livers and hearts with kitchen scissors. Carefully remove all the white parts. Cut the hearts in half and wash off the blood.
- These are kumquats. If they’re connected, separate them.
- Bring a pan of water to a boil, add the , and boil the livers and hearts for 3 minutes. This removes their odor and makes them plump up.
- Drain, and wash the giblets well. Throw away the boiling water.
- Put all the ＊ ingredients in a pot and simmer until it’s thickened a little. Add the kumquats and parboiled giblets. Simmer so that everything is well coated in the sauce, and it’s done.
- Variation: Stir fry the cooked giblets with bean sprouts and bok choy - this is delicious too.
- I edited the top photo.
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