Jamie's Spicy Thai Gizzards
By
Sherri Williams
@logansw
1
I'm dedicating these gizzards to my dear friend Jamie Beecham. I finally posted the recipe...yes I know I'm a such procrastinator. LOL I hope you enjoy them. Cooking with Love & Passion. sw:)
Ingredients
-
2 lbchicken gizzards
-
4 mediumgarlic cloves, chopped
-
1 mediumonion, cut in half
-
1/2 bunchcilantro stems, chopped
-
1 Tbspfresh ginger, chopped
-
1 Tbspsea salt
-
SPICY SAUCE
-
1/2 stickbutter, unsalted
-
1 Tbspthai red curry
-
1/4 csoy sauce, low sodium
-
1 Tbspfish sauce, light-tiparos
-
1/4 cpure maple syrup
-
·juice and zest of 1 lime
-
CELLOPHANE NOODLES
-
1 pkgcellophane noodles-cooked according to package
-
1 1/2 Tbsptoasted seasame oil
-
2 stalk(s)green onion, chopped
-
1/2 tspsea salt
How to Make Jamie's Spicy Thai Gizzards
- Add ingredients 1-6 to a stock pot. Bring to a boil and simmer for 1 1/2 hours or until gizzards are tender. Drain and set aside until ready.
- Meanwhile, add sauce ingredients to a medium low skillet. Stir until you have a smooth consistency. Toss in gizzards. Saute for 1-2 minutes until gizzards are evenly coated. Serve over noodles and garnish with cilantro.