#116 Gizzard Yakitori

Although I know which part of the chicken it's gizzard is located, I prefer not to write about it right now; I suggest that you do not find out yet until you have tried this dish. :) What I can  tell you right now is this: Chicken Gizzard is chicken meat that tastes very interesting and very different from the thigh, or breast meat. Chewy yet very good. It is also always sold at a good price. For under $5, and even less than your favorite Starbucks drink, you can feed this delicious appetizer to six people. One of the few good meals for that price! I got a pack of 1.38 lbs for $2.29. Inexpensive, don't you think? :) Chicken gizzards bring good memories of life back in the Philippines, where it is mostly grilled and enjoyed by, I would guess 99% of the population. Since I really do not know what those roadside barbecue stands (where we usually bought it) from back home use in their sauce, I simply googled chicken gizzard recipes and learned that the Japanese also consume it, and call it "zuri" or "suganimo". Yakitori, Japanese for grilled chicken or skewered food in general usually use either salt for seasoning or tare sauce, a simple marinade consisting of sake, mirin, soysauce and ginger, before the meat is cooked in skewers on a hot grill; alternatively, you can use your oven, and add chicken thighs, livers or hearts for this recipe.

Yield: Serves 6

GIZZARD YAKITORI, in Tare Sauce

Ingredients:

1 pound chicken gizzards (or boneless thigh meat, livers and hearts)
1/2 cup dark soy sauce or tamari
1/4 cup mirin
2 tablespoons sake or dry sherry
1 tablespoon brown sugar
2 garlic cloves, peeled and smashed
1/2 teaspoon grated fresh ginger
Scallions, thinly sliced, for garnish.

Directions:

1. Cut chicken into one-inch pieces and place in a shallow dish.
2. In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
3. If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

Recipe adapted from here

 

 

 I brushed fresh chili paste to add some heat. Really good!