The duck and chicken hearts, and chicken gizzards for the dog ought to be finished soon. While they sit nicely in the freezer, I don't want them there for more than eight weeks. The dog can't have so much organs, so the man and I decided to help her finish them. Hurhurhur.
Whipped up a little afternoon snack for us humans. We had a light brunch, so a 3pm snack was kinda needed. Something savory. Or at least I'm always inclined towards savory bites, because for some people, the mid-afternoon calls for cream tea and scones, or a slice of cake.
Stir-fried the poultry hearts and chicken gizzards in dark soy with chillies, garlic, onions, salt and pepper. Added an egg too. I could also add in mushrooms and spring onions. But I didn't have any in the fridge, so it would have to be like this then. Heated up a pack of frozen cooked basmati rice to go along with the dish. Such a savory dish required rice to soak up all the dark soy sauce and umami. Topped our bowls with lovely chilled cherry tomatoes. What a delicious snack! If I may say so. #ImpieCooks2021
The man had never eaten gizzards and hearts done this way. And somehow, I've never cooked it for him either, till today. He found it appetizing and rather delicious. I could do this for pig's stomach too, but it's too much trouble to clean that. Hahaha. The man wouldn't mind pig's intestines, but aside from the stomach, I don't like the rest of the pig's innards. This dish needs heat to really have a zing, so in my stir-fry, popping in three pieces of either chilli padi or those tiny homegrown spicy peppers would be perfect.
2 comments:
Frozen cooked basmati rice is such a good idea!
we don't cook rice that often, so when we do, we intentionally cook an extra two portions to freeze. Makes it easier to heat up with our food as and when!
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