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Goose Gizzards, Heart, and Wings


Goose Gizzards, Heart, and Wings
1 or more goose gizzards*
1 or more goose hearts*
2 or more goose wings*
2 scallions, each one tied in a knot
4 slices peeled fresh ginger
3 Tablespoons dark soy sauce
1 Tablespoon granulated or cubes of sugar
2 Tablespoons Chinese rice wine
1/4 teaspoon ground white pepper
½ teaspoon five-spice powder
1. Put all the ingredients and two cups of water in a pot, bring to the boil, reduce the heat, and simmer for one hour.
2. Remove the gizzards, hearts, and wings. Cut away the inner thick parts of the gizzards, and discard them, then cut the gizzard into four to eight pieces, and return these to the pot. Cut away any fat from the heart and cut it in half and return its pieces to the pot. Remove the meat from the wings and return the goose meat to the pot. Discard all the bones and skin; and the scallions, too.
3. Return the pot to the heat source, and bring its ingredients to the boil. Then reduce the heat and simmer another hour or until the gizzard and heart pieces are tender. The liquid should be reduced to a quarter of a cup, if not, boil until it is. Thicken, if desired, by reducing the boiling liquid for a few minutes. Then serve, or refrigerate and heat when ready to eat it.
*Note: Gizzards from duck and/or chicken can be added, as desired.

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