Tender chicken gizzards finished in a dark soy glaze scented with ginger, garlic, and five-spice. They are simmered first to tame their texture, then hit with high heat until glossy, savory, and browned around the edges. Scallions finish the dish for a clean Peruvian-Chinese profile without an overloaded sauce.
Clean the chicken gizzards, trimming away any remaining tough membranes, and cut them in half so the pieces are similar in size. Place them in a pot with the water, bring to a boil, and simmer over medium heat for 25 to 30 minutes, until a knife passes through without a rubbery resistance while they still retain a firm bite.
Drain the gizzards and pat them thoroughly dry with paper towels. Mix the soy sauce, garlic, ginger, Chinese five-spice, and black pepper; add the gizzards and let them absorb the seasoning for
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Lift the gizzards from the seasoning mixture and reserve the liquid. Heat the vegetable oil in the wok over high heat and stir-fry the gizzards for 4 to 5 minutes, moving them only as needed, until they develop deeply browned edges and a dry surface.
Pour the reserved seasoning mixture into the wok and bring it to a full boil. Cook for 2 to 3 minutes, tossing constantly, until the soy sauce reduces to a dark, glossy glaze that clings to the gizzards with no broth pooling underneath. Turn off the heat, add the scallions, and toss for about 20 seconds. And that is it! They should be tender with some bite, browned around the edges, and lacquered with soy rather than sitting in soup. 🔥
