Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi
This is a regional speciality from Yamanashi, simmered chicken giblets. I've removed the gizzards and chewy parts so that it's easier for children or ladies to eat. I've illustrated all steps with photos.
Prep the giblets. Separate the livers and hearts with kitchen scissors. Carefully remove all the white parts. Cut the hearts in half and wash off the blood.
These are kumquats. If they're connected, separate them.
Bring a pan of water to a boil, add the sake, and boil the livers and hearts for 3 minutes. This removes their odor and makes them plump up.
Drain, and wash the giblets well. Throw away the boiling water.
Put all the ＊ ingredients in a pot and simmer until it's thickened a little. Add the kumquats and parboiled giblets. Simmer so that everything is well coated in the sauce, and it's done.
Variation: Stir fry the cooked giblets with bean sprouts and bok choy - this is delicious too.
I edited the top photo.
Story Behind this Recipe
Simmered chicken giblets are on the menu of all soba restaurants in Yamanashi prefecture, and it's a regional speciality. In our house we don't include the gizzards since the children find them hard to eat, but they do eat the livers if I cook them in a sweet-salty sauce as they do at soba restaurants. We have this occasionally to ward off anemia.
Make sure to prep the giblets properly, and to wash them well after boiling them to remove any odor and make them easier to eat. If you boil them for too long they'll get tough, so please pay attention. They'll be nice and plump after 3 minutes of boiling. Simmer them at Step 5 until there's no liquid left in the pan, to make sure the giblets are well-flavored.