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’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sweet and salty simmered chicken giblets - a regional speciality from yamanashi. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi is something that I’ve loved my entire life.

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

The ingredients needed to make Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi:
  1. Make ready 300 grams Chicken livers (with the hearts)
  2. Take 200 grams Kumquats
  3. Take 2 tbsp Sake (for the boiling water)
  4. Take 2 tbsp ＊ Soy sauce
  5. Make ready 2 tbsp ＊Mirin
  6. Take 1 tbsp ＊Sake
  7. Take 1 tbsp ＊ Sugar
  8. Make ready 1 piece ＊ Ginger (optional)
Steps 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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