Sweet and Salty Simmered Chicken Giblets - A Regional Speciality From Yamanashi

1. 1

   Prep the giblets.

2. 2

   Separate the livers and hearts with kitchen scissors.

3. 3

   Carefully remove all the white parts.

4. 4

   Cut the hearts in half and wash off the blood.

5. 5

   These are kumquats.

6. 6

   If they're connected, separate them.

7. 7

   Bring a pan of water to a boil, add the sake, and boil the livers and hearts for 3 minutes.

8. 8

   This removes their odor and makes them plump up.

9. 9

   Drain, and wash the giblets well.

10. 10

    Throw away the boiling water.

11. 11

    Put all the * ingredients in a pot and simmer until it's thickened a little.

12. 12

    Add the kumquats and parboiled giblets.

13. 13

    Simmer so that everything is well coated in the sauce, and it's done.

14. 14

    Variation: Stir fry the cooked giblets with bean sprouts and bok choy - this is delicious too.

15. 15

    I edited the top photo.

* Per serving · 4 servings · Values may vary.

No additional tips available.