Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi.
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, sweet and salty simmered chicken giblets - a regional speciality from yamanashi. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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To begin with this particular recipe, we must prepare a few ingredients. You can have sweet and salty simmered chicken giblets - a regional speciality from yamanashi using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi:
- {Prepare 300 grams of Chicken livers (with the hearts).
- {Make ready 200 grams of Kumquats.
- {Make ready 2 tbsp of Sake (for the boiling water).
- {Take 2 tbsp of ＊ Soy sauce.
- {Prepare 2 tbsp of ＊Mirin.
- {Prepare 1 tbsp of ＊Sake.
- {Prepare 1 tbsp of ＊ Sugar.
- {Make ready 1 piece of ＊ Ginger (optional).
Instructions to make Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi:
- Prep the giblets. Separate the livers and hearts with kitchen scissors. Carefully remove all the white parts. Cut the hearts in half and wash off the blood..
- These are kumquats. If they're connected, separate them..
- Bring a pan of water to a boil, add the sake, and boil the livers and hearts for 3 minutes. This removes their odor and makes them plump up..
- Drain, and wash the giblets well. Throw away the boiling water..
- Put all the ＊ ingredients in a pot and simmer until it's thickened a little. Add the kumquats and parboiled giblets. Simmer so that everything is well coated in the sauce, and it's done..
- Variation: Stir fry the cooked giblets with bean sprouts and bok choy - this is delicious too..
- I edited the top photo..
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