Korean Stir-fried Chicken Gizzards

Remove the silvery membrane and any odorous parts from 350 g chicken gizzards, then rinse several times under cold water.

Drain well, and score the thicker pieces lightly so they cook evenly and absorb seasoning faster.

Blanch the gizzards in boiling water for 3 minutes.

When the surface turns white and foam rises, lift them out, rinse under cold water, and pat dry so they sear instead of steaming in the pan.

Slice 8 garlic cloves thinly and cut 80 g onion into narrow strips.

Add 1 tablespoon cooking oil to a pan and heat it fully over high heat before adding aromatics, which keeps the stir-fry fast.

Add the garlic and onion, then stir-fry quickly for about 1 minute.

When the garlic edges turn pale golden and the onion smells sweet, add the gizzards before the garlic darkens or turns bitter.

Stir-fry the gizzards over high heat for 3 to 4 minutes until the outside browns and feels springy.

Add 1 tablespoon soy sauce and 1 tablespoon cooking wine, then cook 1 more minute until glossy.

Add 2 sliced cheongyang chilies and 0.5 tsp black pepper and cook for at least 1 more minute.

Even if the pan juices have reduced, continue until the thickest gizzard reaches 74°C at the center before turning off the heat.