Stylish restaurant-quality snacks! You won't be able to stop drinking beer♡Crispy fried chicken and side dishes Chinese recipe

Hello. I am Ayumi Nakaganji, a chef.

Recently, I went to Hanoi, Vietnam for about a week. When I went there, it was really hot, and I was sweating profusely from the morning... However, when I asked the people at the inn, they said, "It was over 40 degrees last week, so it's still cool this week." Wow, wow.

And because of that weather, I drank a lot of beer! I was able to drink it like water (lol). As soon as I arrived, I had a glass of beer with fried wonton as a snack.

Image: Ayumi Chuganji

Well, although we may be losing to Hanoi, Japan has also entered the season when beer is indispensable. This time, we will introduce fried gizzards, which are perfect as a beer snack and can be eaten while snacking on them.

1: Beer's best friend! Basil-scented "Deep-fried gizzards with basil"

The unique texture of the gizzard, the aroma of basil, and the crispy batter are irresistible!　 This time we will use fresh basil. Some of you may grow it in your home garden. Even if you don't use it much except for with tomatoes, please try it.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Gizzard・・・300g
A Fresh basil (chopped)...10 leaves *If not available, you can substitute dried basil.
A Garlic (minced)・・・1 tablespoon
A Sake・・・1 tablespoon
A Salt・・・1/2 teaspoon
A Sugar... 2 pinches
Potato starch... appropriate amount
Frying oil...appropriate amount
Black pepper...appropriate amount

<How to make>

(1) Wash the gizzard thoroughly and wipe off the moisture with paper towels. Insert a knife vertically into the hollow in the center (see photo) and cut it in half. Remove the white part at the seam with the knife. Make a deep cut 5 mm wide in each half.

Image: Ayumi Chuganji

(2) Place A in a plastic bag and mix with the gizzards. Remove the air and let it sit for about 30 minutes.

(3) Put potato starch in a plastic bag, add air and shake.

(4) Hold the gizzards tightly in your hands, coat them well with potato starch, and deep fry in 170°C oil for about 3 minutes (do not touch them too much as the batter tends to come off easily). Remove from the oil, raise the temperature, and deep fry for a further 2 minutes.

(5) Place in a bowl and sprinkle black pepper on top.

If you don't have fresh basil, dried basil will work too. If you don't like the silver skin (the white part) of the gizzard, you can remove it cleanly, but I like its crunchy texture, so I roughly removed it this time.

2. Refreshing "Century Egg and Tofu Salad" with Black Vinegar

This is the first thing I order at Chinese restaurants. It's a refreshing salad that goes perfectly with fried chicken, which uses a lot of oil. It's so good that you can't stop drinking beer with it!

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Tofu (cotton)・・・1/3 block
Century egg...1 piece
Zha cai (chopped)・・・1.5 to 2 tablespoons
White onion (finely chopped)・・・1.5 to 2 tablespoons
A Black vinegar・・・1 tablespoon
A Soy sauce・・・1 tablespoon
A Sugar・・・1/2 teaspoon
Sesame oil...1 teaspoon
Chili oil (to taste)
Coriander... appropriate amount

<How to make>

(1) Wrap the tofu in paper and leave it for about 10 minutes to drain thoroughly. Mix A together. Peel the century eggs and cut them into 1 cm cubes. Roughly chop the coriander.

(2) Place tofu, pickled mustard greens, white onion, and century egg in a bowl in that order, and pour A over them.

(3) Drizzle sesame oil and chili oil, then top with coriander.

If you use tofu without draining it thoroughly, the sauce will become diluted and tasteless, so don't skip the draining step.

Personally, I recommend making this century egg tofu and dumplings on the same day and then dipping the dumplings in the sauce left over from the century egg tofu after you've finished eating them, as it's incredibly delicious.

Please give it a try. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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