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    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