Recipe - Deep-Fried Chicken Gizzards

1 pound Chicken gizzards
1 tablespoon Cornstarch
2 tablespoon Soy sauce
One half teaspoon Salt
Oil for deepfrying
Pepper

1. Remove fat and outer membrane of gizzards. Make a few parallel slashes
in each; then cut in thirds.

2. Combine cornstarch, soy sauce and salt. Add to gizzard sections and toss
gently to coat.

3. Heat oil. Add gizzards, about half a cup at a time, and deepfry until
golden. Drain on paper toweling. Serve hot, sprinkled with pepper.
VARIATION: After step 1, marinate the gizzards 20 to 30 minutes in a
mixture of 1 tablespoon sherry, One half teaspoon sugar, plus the soy sauce and
salt. Then drain, discarding marinade. Omit step 2. Before deepfrying,
dredge gizzards lightly in cornstarch.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.