Description
True to its name 'Shuang Cui (Two Crunches)', scored chicken gizzards and squid are rapid-fried on ultra-high heat with garlic and scallions. A Re Chao staple.
Restaurants serving Stir-fried Chicken Gizzard and Squid
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken gizzard
- Squid
- Garlic
- Ginger
- Black vinegar
- Sesame oil
Instructions
- [Authentic Recipe]
- Score chicken gizzards (Ji Zhen) and flying squid with a fine crosshatch pattern inside, cut bite-sized.
- Blanch briefly for a few seconds; once curled, shock in ice water to tighten texture.
- Heat oil in a wok, fragrantly sauté garlic, ginger, red chili, scallions.
- Vigorously dump in gizzards and squid, toss on high.
- Add soy sauce, wine, a little sugar, black vinegar; stir-fry rapidly within dozens of seconds (overcooking toughens them).
- Drizzle sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Garlic and Sesame oil aroma
Substitutes at Japanese supermarkets
Pork stomach (Gatsu) or Shrimp (texture sub)
Pairing
Cold Taiwan Beer or Kaoliang liquor
Trivia
[For Adults] An absolute must-have snack for enjoying texture when drinking beer at Taiwanese taverns. Scoring makes the sauce cling firmly and looks gorgeous. The 'Wok Hei' from high-heat frying pushes appetite to the limit.
Eating tips & etiquette
[Unique Eating] Put the gizzard's 'crunch!' and the squid's 'plump! crisp!' elasticity in your mouth simultaneously, enjoying an orchestra of bites!
Allergen
Chicken, Squid (Seafood), Soy, Wheat