♪ Chicken offal grilling tips to be delicious, soft, not fishy ♪😋

Roasting chicken offal (such as chicken liver, heart, gizzard) to be delicious, soft, not fishy, and delicious. There is a trick to "Prepare + Marinate + Fire Grill." Try this.

🐔 raw materials

Chicken liver / heart / gizzard as you like

1 tablespoon pounded garlic

1 tablespoon pounded coriander root

1 teaspoon pepper

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon beep sugar

1 tablespoon vegetable oil

🔪 How to prepare offal (very important)

Wash clean many water

Cut off the bleeding part (especially the liver).

Soak in brine or fresh milk for 10-15 minutes, 👉 reducing the fishy smell.

Dry the water before fermentation.

🥣 Fermentation method

Mix offal with garlic, coriander root, pepper.

Add soy sauce, clam sauce, beep sugar and oil.

Ferment for at least 30 minutes (if 1-2 hours, even more into the meat).

🔥 How to grill well

Use centerfire, not too strong (will burn outside, raw inside)

Apply a thin layer of oil to the grill.

Grill it back and forth often, ripen it all over.

During grilling, re-apply the fermented water slightly, 👉 will be fragrant and juicy.

It takes about 10-15 minutes (depending on size).

😋 Delicious tips

Chicken Liver: Do not roast too long 👉 to be hard. Should keep the inside still soft and juicy.

If you're afraid of sticky, boil it for 10 minutes and grill it.

Sprinkle white sesame or cayenne pepper when served. Add fragrance.

Eating with a stampede or chicken dipping sauce will be much more delicious. 👍