2018/11/06 Dinner Chicke Gizzard

Instructions

1. Rinse the chicken gizzards under cold water and then trim any excess fat.
2. Cut the carrots into thin slices and the asparagus into bite-sized pieces.
3. Mince the garlic and ginger root.
4. In a pot, bring water to a boil and blanch the asparagus for 2-3 minutes, then remove and set aside. This should take about 5 minutes.
5. Heat the olive oil in a pan over medium heat and sauté the minced garlic and ginger until fragrant, about 2 minutes.
6. Add the chicken gizzards to the pan and cook until they are browned on all sides and nearly cooked through, approximately 10 minutes.
7. Add the sliced carrots to the pan, sprinkle with salt, and cook for an additional 10 minutes or until the carrots are tender.
8. While the gizzards and carrots are cooking, boil the large egg to your desired doneness, peel, and then slice.
9. Once the gizzards and carrots are done, add the blanched asparagus to the pan and heat everything together for another 3 minutes.
10. Serve the chicken gizzard mix with slices of boiled egg on top.