jamie's spicy thai gizzards
My love for Thai Cuisine & Gizzards gave birth to this fantastic recipe. Don't be afraid to step out of your comfort zone and take a walk on the wild side. 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:)
prep time
10 Min
cook time
1 Hr 30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 2 pounds chicken gizzards
- 4 medium garlic cloves, chopped
- 1 medium onion, cut in half
- 1/2 bunch cilantro stems, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon sea salt
- SPICY SAUCE
- 1/2 stick butter, unsalted
- 1 tablespoon thai red curry
- 1/4 cup soy sauce, low sodium
- 1 tablespoon fish sauce, light-tiparos
- 1/4 cup pure maple syrup
- - juice and zest of 1 lime
- CELLOPHANE NOODLES
- 1 package cellophane noodles-cooked according to package
- 1 1/2 tablespoons toasted seasame oil
- 2 stalks green onion, chopped
- 1/2 teaspoon sea salt
How To Make jamie's spicy thai gizzards
-
Step 1Add 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.
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Step 2Meanwhile, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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