How to Make The Best Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi

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

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Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi You can have Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi using 8 ingredients and 7 steps.

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

  1. Prepare 300 grams of Chicken livers (with the hearts).
  2. Prepare 200 grams of Kumquats.
  3. Prepare 2 tbsp of Sake (for the boiling water).
  4. Prepare 2 tbsp of ＊ Soy sauce.
  5. Prepare 2 tbsp of ＊Mirin.
  6. You need 1 tbsp of ＊Sake.
  7. You need 1 tbsp of ＊ Sugar.
  8. Prepare 1 piece of ＊ Ginger (optional).

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

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

I believe you can make great and tasty Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!