Ingredients
•400g chicken gizzard
•Enough water to submerge gizzards
•1 tsp ginger powder
•1 tbsp salt
•1 tbsp olive oil
•⅛ cup ginger, julienne cut
•1 whole onion, chopped
•1 tbsp minced garlic
•Pyramid salt (or salt to taste)
•1 tsp crushed pepper
•1 piece tomato, chopped
•350g canned mushrooms, sliced
•500g pumpkin, cubed
•2 vegetable bouillon cubes
•1 cup gizzard stock (from boiling)
•1 cube Japanese curry mix
•Spring onions, for garnish
Instructions
1. Prepare the Gizzard
•Wash 400g of chicken gizzards thoroughly. •Place them in a saucepan with enough water to cover the gizzards.
•Add 1 tsp ginger powder and 1 tbsp salt.
•Bring to a boil and cook for 30 minutes or until tender, skimming off any scum.
•Set aside and reserve the stock.
2. Sauté the Aromatics
•Heat a wok and add 1 tbsp olive oil.
•Sauté ⅛ cup of julienned ginger, 1 chopped onion, and 1 tbsp minced garlic until fragrant.
3. Add Gizzards and Season
•Add the boiled gizzards into the wok, and sauté them with the aromatics.
•Season with pyramid salt and 1 tsp crushed pepper.
4. Add Tomatoes and Vegetables
•Toss in 1 chopped tomato, 350g of sliced canned mushrooms, and 500g of cubed pumpkin. •Mix well and cover with a lid.
5. Cook with Stock
•Add 2 vegetable bouillon cubes and 1 cup of the reserved gizzard stock.
•Cover the wok again and cook for 3-5 minutes, or until the pumpkin becomes tender.
6. Finish with Japanese Curry
•Add 1 cube of Japanese curry mix, stirring until it’s fully incorporated into the dish.
7. Garnish and Serve
Top with chopped spring onions and enjoy your savoury, hearty pumpkin, and gizzard stir-fry.
Trivia 💡💡💡
Did you know that chicken gizzards are considered a delicacy in many cultures? The gizzard is a part of the bird’s stomach that grinds food with grit and stones, making it incredibly flavorful and slightly chewy. They’re packed with protein, iron, and vitamins, offering a nutritious punch to any meal.
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