Chicken gizzards Asian-Swabian grandma style

Ingredients for 4 servings:

• 1.6 kg chicken gizzards
• 2 onions
• 2 tbsp olive oil
• 2 ½ liters of water
• 3 cloves garlic
• 4 small bay leaves
• 4 allspice berries
• 1 tbsp, leveled black peppercorns
• 4 tbsp, leveled soup vegetables, mixed, air-dried
• 1 tbsp chicken broth concentrate or 2 ladles meat broth
• 1 tsp, chopped basil, shredded
• 1 tsp, stripped Thyme, shredded
• 2 tsp, chopped oregano, shredded
• 1 tsp, leveled chili powder
• 2 tsp, leveled sea salt
• 1 tbsp, heaped soup vegetables, dried, for decoration
• 4 tbsp soy sauce, dark
• 5 small bell peppers, Turkish, light green
• 1 tsp ground pepper
• 1 tsp, heaped lemongrass powder
• 3 tbsp red wine or 2 tbsp apple cider vinegar, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

delicious, a little bit Asian, a little bit Swabian and a little bit Greek, simply multi-cultural

Heat olive oil in a large pot and sauté the roughly diced onions until translucent. Deglaze with 2.5 liters of water. Add the finely chopped garlic. Add bay leaves, allspice, pepper, soup vegetables, and the other spices. You can, of course, add fresh soup vegetables, but I don’t always have them on hand. Dried ones work just as well. Let everything simmer for about 20 minutes to allow the aromas to develop. Then add the bite-sized and cleaned chicken gizzards and simmer for at least 40 minutes. Add another 1 tablespoon of dried soup vegetables to taste. For visual effect, add 4 tablespoons of dark soy sauce and sliced ​​Turkish paprika. Now just heat, do not boil. The vegetables added later should be preserved for visual appeal and not overcooked. Season again with salt and pepper. I also added 1 teaspoon of lemongrass powder. If you like, you can add 3 tablespoons of red wine or 2 tablespoons of apple cider vinegar. But I don’t like it too sour.