Chicken Gizzards with Vegetables and Young Cabbage

Chicken Gizzards with Vegetables and Young Cabbage

90 min
Medium
1 serv.
312 g / 1 serv.

Rating

Average rating:—

Description

Hearty hot dish of chicken gizzards stewed with young cabbage, bell pepper and carrots in aromatic teriyaki sauce.

  1. Wash chicken gizzards, cover with water, add bay leaf and salt. Bring to a boil and cook over medium heat for 1 hour.
  2. Remove gizzards from broth, let cool slightly and cut into small pieces. Reserve the broth.
  3. Cut carrots into thin strips, bell pepper into medium dice, garlic into thin slices.
  4. Cut cabbage into medium squares, onion into half rings.
  5. Heat sunflower oil in a deep skillet and fry onion until golden.
  6. Add pepper and carrots, cook for 2-3 minutes, then add garlic.
  7. Add cabbage and fry for a few more minutes, stirring occasionally.
  8. Add tomato paste and cook for 5 minutes.
  9. Pour in 150-200 ml of gizzard broth, add chopped gizzards, season with salt.
  10. Simmer over low heat until almost all liquid evaporates.
  11. Add teriyaki sauce, stir and cook for 1 more minute.
  12. Remove from heat and transfer to a serving plate.
  13. Sprinkle with finely chopped green onions.
226
73 kcal / 100 g
kcal
16.6 g
5.3 g / 100 g
Protein
19.5 g
6.3 g / 100 g
Carbohydrates
9.4 g
3.0 g / 100 g
Fats