Braised Gizzards In Oyster Sauce Recipes

Steps:

• Wash the gizzards well and remove any excess fat. Pat dry with paper towels.
• Melt the butter in a medium saucepan. Add the onion and sauté over low heat until soft and golden but not brown, 5 to 7 minutes. Add the gizzards and garlic. Sprinkle with the salt and a few generous grinds of pepper. Cook over medium heat, stirring occasionally, until the gizzards are nicely browned and beginning to caramelize, about 10 minutes.
• Pour in the pickle brine, cover the pan, and bring to a boil, then immediately lower the heat to simmer. Simmer gently for 45 minutes, until the gizzards are fork-tender.
• With a slotted spoon, remove the gizzards from the broth and transfer them to a cutting board. Slice into ½-inch-thick pieces.
• Stir the sour cream into the sauce, mixing well. Return the gizzards to the pan and stir to coat before transferring them to a serving dish. Garnish with the pickles and herbs.

Steps:

• Trim gizzards and cut in half. In a saucepan, combine gizzards with stock, whole scallion, and ginger slice. Bring to a boil, cover, reduce heat to medium low, and simmer until gizzards are tender, about 40 minutes. Remove from heat. In a wok, heat oil until just smoking. Add minced scallion and minced ginger. Stir fry over high heat until aromatic, about 30 seconds. Add oyster sauce, sugar, gizzards, and any stock remaining in pan. Bring to a boil, reduce heat, and simmer until gizzards have absorbed flavor and sauce has reduced slightly, about 15 minutes. Drizzle with sesame oil and serve.

Steps:

• 1. Remove fat and outer membrane of gizzards cut each in 6 slices. Slice water chestnuts, bamboo shoots and onion. Mince ginger root. 2. Heat oil. Add onions and ginger stir-fry a few times. Add gizzards and stir-fry 1 to 2 minutes. Stir in soy sauce, sherry and salt. 3. Add water chestnuts, bamboo shoots and water. Heat quickly then simmer, covered, until tender (20 to 30 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Heat 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides. Put toasts on plates and top with mesclun.
• Add 1 tablespoon butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2 to 3 minutes. Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 tablespoon. Add oysters and remaining 3 tablespoons butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 minutes. Remove from heat and season with salt and pepper. Spoon oysters and sauce over mesclun.