Chicken giblets are very nutritious!!This is my mother's recipe, but I had never made it before. When I finally challenged myself to make it, I was surprised by how delicious it was!As long as you diligently remove the sinews and blood beforehand, the giblets won't be stinky at all.If you don't like ginger or are tired of it, try the butter flavored version of this. It's at. Recipe by gambee

This is a recipe I came across when I had anemia during pregnancy. I hated liver up until then, but I was able to resolve that problem with this recipe. I've loved it ever since. Many other liver-haters have given this rave reviews, saying they can eat liver when it's cooked like this!Don't completely evaporate the juices, but turn off the heat when it has thickened on the bottom of the pan! They won't shine up if you don't boil them enough, but the sauce will burn and become smelly if you over-boil it. It really will burn even in the residual heat and the rich and delicious sauce that you went through all that trouble to make will have been for nothing, so be careful! Recipe by @rinrinmaru

I thought of a chicken recipe that would taste great but wouldn't dry out with time.You can use chicken thigh meat instead. Recipe by Raby

This is a standard recipe in our home that I learned from my mother.You can use any type of miso you would like, white miso, red miso, or a blend. It doesn't matter. Recipe by Yuuyuu0221

I made this dish because I had bought eggplants and atsuage.Since atsuage falls apart easily, it's better to stir gently using a spatula. Recipe by Kajihara Ato

Delicious

I love this dish.Washing the chicken and lightly browning it in the frying pan helps to reduce the meat smell.If you prepare this in the morning and periodically heat it throughout the day, by night even the cartilage will be soft and you can pluck the meat off the bone with your chopsticks.If you have a deep frying pan you can do everything using it.If you have time, prepare it early to give the flavor more time to soak in, which is even more delicious.Chicken wings are also delicious.If you feel that the flavor is a bit too weak remove the lid and simmer for a bit on high heat. Recipe by To-imama

I attempted to make some delicious simmered drumettes!Poke some holes in a sheet of aluminum foil to create a simple droplid. It'll also collect any scum that comes to the surface. Recipe by bvivid

This is one of our favorite dishes to have for dinner. For 3 servings. Recipe by kyonmi

I started making prune dishes because they're good for your body.This is one of my household recipes.If you simmer prunes in a sweet red wine; it'll probably be delicious.If you simmer for too long the meat will shrink. For serving 2. Recipe by Ayatan

I liked simmered chicken giblets, but they always taste like ginger...I just so happened to be out of ginger, so I tried butter instead, and the giblets turned out delicious without having any gamy flavor.If you wash off all of the blood and remove any veins and so on, the giblets won't have a funny odor even if you don't use ginger.The giblets will toughen if you cook them for too long. Recipe by gambee

Simmered chicken giblets are on the menu of all soba restaurants in Yamanashi prefecture, and it's a regional speciality. In our house we don't include the gizzards since the children find them hard to eat, but they do eat the livers if I cook them in a sweet-salty sauce as they do at soba restaurants. We have this occasionally to ward off anemia.Make sure to prep the giblets properly, and to wash them well after boiling them to remove any odor and make them easier to eat. If you boil them for too long they'll get tough, so please pay attention. They'll be nice and plump after 3 minutes of boiling.Simmer them at Step 5 until there's no liquid left in the pan, to make sure the giblets are well-flavored. Recipe by TOMOTOMO