Preparation materials
300g chicken giblets
1 purslane
1 shallot
3 cloves of garlic
2 scallion branches
Vietnamese coriander if you like
fish sauce, seasoning granules, pepper, cooking oil
How to do
Step 1: Pre-processing chicken giblets
Wash chicken intestines with salt and ginger to remove fishy odors, then wash again with clean water and cut into bite-sized pieces.
You can quickly blanch chicken gizzards in boiling water for about 1 minute to maintain their crispness and deliciousness when stir-frying.
Step 2: Pre-processing loofah and vegetables
Peel gourd, wash it and slice it diagonally to taste.
Peel shallots and garlic, mince. Wash green onions and Vietnamese coriander, cut into small pieces.
Step 3: Marinate and stir-fry chicken giblets
Marinate the chicken gizzard with a little fish sauce, seasoning powder and pepper for about 10 minutes.
Heat a pan with cooking oil, sauté shallots and garlic until fragrant, then add chicken gizzards and stir-fry quickly over high heat until firm.
Step 4: Stir-fry with loofah
Put gourd in a pan, stirring evenly over medium heat.
Luffa will release natural water, so you don't need to add much water. Season again to taste.
Do not stir-fry for too long so that the gourd retains its sweetness and the chicken giblets are not tough.
Step 5: Complete the dish
Add scallions and Vietnamese coriander and stir gently, then turn off the heat.
Roasted chicken gizzards with loofah should be served when hot, eaten with white rice. The dish has a light sweetness from loofah mixed with crispy and soft chicken gizzards, very suitable for family meals, especially in the summer.
