Chicken Gizzard Fry

by Chef Sakun Rai

Sans Francisco, California 

Boil the chicken gizzards firstly although I tried to make without boiling too but it’s too hard and become rubbery. Boiling in salt water makes them tender. As it becomes tender take out and slice it, keep aside.

Heat oil in pan and saute the tenderly boiled gizzards till it become slightly brown

Add ginger and garlic paste as per taste and cook for few seconds

Add sliced Thai green chili and julienned red onion and tomato cook slightly

Add salt to taste

Lastly, add freshly grounded cumin and stir

Serve with fresh chopped cilantro