Chicken gizzards in a wok

Ingredients for 2 servings:

• 350 g chicken gizzards, fresh
• salt water
• 300 g vegetables (stir-fried vegetables), ready-made or mixed to taste
• 2 tbsp sesame oil or other oil
• 2 tsp, leveled five-spice powder
• 1 dashes Soy sauce, light
• 1 m.-sized onion(s)
• 3 tbsp sauce (mushroom sauce)
• 150 ml broth from the chicken stomachs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 40 minutes

Rinse the chicken gizzards and cook them in a pot of salted water until tender. Don’t discard the cooking water; you’ll need it later. Cut the gizzards into thin strips. Peel the onion, halve it, and cut it into strips. Heat the wok with the oil. First, add the chicken gizzards and fry, stirring occasionally. After 3 minutes, add the onion and stir-fry until crispy, stirring frequently. Sprinkle the 2 level teaspoons (or more to taste) of the 5-spice powder over the meat and stir vigorously again. Add the vegetables, stir, and stir-fry. When the chicken gizzards begin to “pop,” add the light soy sauce and the 150 ml of chicken gizzard broth. Stir everything together and simmer briefly. Then add the mushroom sauce and stir to combine. Serve with rice or noodles.