1 lb Chicken gizzards
1 cl Garlic, sliced thin
1 Star anise
2 tb Sherry or brown rice wine
1 ts Sugar; to 1 tb, per your
- taste
Water
Soy sauce
Other aromatics to taste
Clean gizzards. Combine all ingredients in deepish pot. Use enough soy
sauce to color the cooking liquid a medium brown and to impart a salty
broth taste. Bring to the boil; reduce heat and cook a couple hours or
until gizzards are tender. Serve warm with rice or cold, sliced
lengthwise, as part of an appetizer platter.
