Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi
Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sweet and salty simmered chicken giblets - a regional speciality from yamanashi. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook sweet and salty simmered chicken giblets - a regional speciality from yamanashi using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi:
  1. Prepare 300 grams Chicken livers (with the hearts)
  2. Make ready 200 grams Kumquats
  3. Get 2 tbsp Sake (for the boiling water)
  4. Get 2 tbsp ＊ Soy sauce
  5. Make ready 2 tbsp ＊Mirin
  6. Prepare 1 tbsp ＊Sake
  7. Take 1 tbsp ＊ Sugar
  8. Prepare 1 piece ＊ Ginger (optional)
Instructions to make Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi:
  1. 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.
  2. These are kumquats. If they're connected, separate them.
  3. 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.
  4. Drain, and wash the giblets well. Throw away the boiling water.
  5. 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.
  6. Variation: Stir fry the cooked giblets with bean sprouts and bok choy - this is delicious too.
  7. I edited the top photo.

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