The inspiration for my recipe was my first night in Singapore:
I arrived in Singapore after a tiresome day of travel and after doing an evening tour of the city, I returned to my hostel to crash and sleep.
But I hanged a bit more in the living room of the hostel to make plans for the second day. Here there were quite a few of backpackers from different places, but mainly had lots of talks with a Taiwanese guy called Chris. After a lot of discussions, midnight passed quite well we have a thirst for a beer and we go to the corner shop. At this time Chinatown started to chill down after the day’s fuss for the approaching Chinese New Year. Then Chris proposes to go eat something, I was not hungry but gourmet as always, agree.
We found a Chinese grill restaurant open until 4 o’clock in the morning and ordered some of the most interesting stuff – chicken gizzards, pork belly, goat, garlic, stinky tofu – all on skewers, accompanied of course by a pair of Chinese beers. Everything was very good.
So when a friend of mine proposed to do some grilling, I remembered the skewers eaten with Chris in Singapore and invented the recipe below. I used an outdoor charcoal grill which gave a nice smoky flavour to the skewers but you can use other grills you have at hand.
Ingredients (4 servings):
- 500 g chicken gizzards and hearts – mixed
- 1 rhubarb stalk
- 3 garlic bulbs
- Red chilli pepper slices preserved in a salty brine
- 2 green chilli peppers
- 50 ml soy sauce
- Cut the gizzards in three and place them in a bowl together with the hearts.
- Add the soy sauce and the red chilli pepper slices, stir them well together and let them marinate for 10 minutes.
- Slice the rhubarb stalk into 1 cm slices.
- Slice thinly the green chilli peppers.
- Thread alternating onto the skewers the gizzard/heart pieces, garlic cloves, rhubarb slices and green pepper slices.
- Heat a charcoal grill, a grill pan or other grill you have handy.
- Grill the skewers over the grill for about 10-15 minutes, turning them until they are cooked through.