Chef Amok

Chef Amok's comments

"Just stumbled upon this recipe, and as a gizzard lover I can't wait to try it. Would advise gizzard chefs to try first tenderizing the whole chicken gizzard through boiling or pressure cooking. This eliminates the need to trim away the delicious connective tissue, and the resulting gizzards are melt-in-your-mouth tender. Once the gizzards have been properly prepared, they are ready for the breading process, and your "customers" should be very pleased with the results."
in Popcorn chicken gizzards (Dakmoraejumeoni twigim) — Jul/14