An easy yet authentic appetizer! This gizzard and scallion salad with salt and lemon is incredibly easy to eat. The key is how you cut and cook the gizzards, leaving them with a satisfyingly chewy texture while making them surprisingly tender. The hot sesame oil brings out the aroma of the scallions, making it taste like a dish from a casual Japanese pub. Perfect with a drink!
Ingredients
Main Ingredients (2 servings)
- Chicken Gizzards 200-250g
- Long Scallions 1-1.5 stalks
Seasonings
- [A] Lemon Juice 1 tsp
- [A] Low-Sodium Chicken Bouillon Powder 3 pinches
- [A] Salt to taste
- Sesame Oil 1 tbsp
- Salt
- Black Pepper
Steps
- Wash off any dirt from the base of the long scallions and cut them into lengths of about **the width of one finger**.
- Trim the tough tips off the green parts of the long scallions.
- Cut the trimmed long scallions in half lengthwise, then thinly slice them diagonally and place them in a resealable bag. **This is the secret!** Thinly slicing the scallions for raw consumption eliminates any raw taste and makes them more palatable.
- Wipe off any red drips from the surface of the chicken gizzards.
- Separate the two lobes of the chicken gizzards and cut each in half.
- Slice the tough silver skin parts lengthwise to distribute them and make them easier to eat. **This is the secret!** You don't need to remove all the silver skin; by slicing it to disperse the tough parts, you retain a chewy texture while making them more tender. Slicing also makes it easier to judge when they're cooked through.
- In a large bowl, combine **1 tsp lemon juice**, **3 pinches of low-sodium chicken bouillon powder**, and **a pinch of salt**. Mix to create the dressing. Do not add sesame oil yet.
- Heat a frying pan over low-medium heat and add a small amount of oil.
- Arrange the chicken gizzards in a single layer, without overlapping, and season with **a pinch of salt and a little more** (for about 250g) and **black pepper** (optional).
- Cook for approximately **3 to 5 minutes**, searing them until browned.
- Flip the chicken gizzards. They are cooked when they turn pink throughout and clear juices run out. If you're unsure, take one out and check the cross-section.
- Add the hot, cooked chicken gizzards to the bowl with the prepared dressing and toss to coat.
- Spread all of the cut long scallions over the chicken gizzards in the bowl.
- Wipe out any burnt bits from the frying pan, and heat **1 tbsp of sesame oil** over low-medium heat until it's very hot.
- Pour the hot sesame oil all at once over the gizzards and scallions in the bowl. **This is the secret!** Pouring hot sesame oil over them enhances the scallion aroma and ensures they remain crisp and delicious.
- Toss everything together thoroughly and serve on a plate.
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