Crunchy Braised Chicken Gizzard

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“I live in Singapore and one of our most famous dishes is our Chicken Rice. Sometimes, gizzard is available as a sideorder. I have usually been disappointed with the flavour. This recipe is my own version, and a tasy way (my family agrees) to use often discarded chicken parts. Excellent as an appetizer.”

Ingredients Nutrition


  1. Clean gizzards thoroughly, cut off tough tendon bits.
  2. Dry marinate with a little pepper.
  3. In a small sauce pan, heat the cooking oil on medium heat.
  4. Add ginger and garlic, stir fry till fragrant.
  5. Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color.
  6. Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar.
  7. Mix well.
  8. Bring to a boil.
  9. Reduce heat to a simmer and cook till the sauce reduces to about a third.
  10. Taste, adjust if necessary.
  11. Check that gizzards are tender yet crunchy.
  12. Serve hot, warm or cold with gizzards skewered with toothpicks.
  13. Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking.
  14. Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.

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