Tag: rhubarb

Chicken Gizzard and Hearts Skewers – Chinese Inspired Recipe


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

Preparation method:

  1. Cut the gizzards in three and place them in a bowl together with the hearts.
  2. Add the soy sauce and the red chilli pepper slices, stir them well together and let them marinate for 10 minutes.
  3. Slice the rhubarb stalk into 1 cm slices.
  4. Slice thinly the green chilli peppers.
  5. Thread alternating onto the skewers the gizzard/heart pieces, garlic cloves, rhubarb slices and green pepper slices.Chicken Gizzard and Hearts Skewers
  6. Heat a charcoal grill, a grill pan or other grill you have handy.
  7. Grill the skewers over the grill for about 10-15 minutes, turning them until they are cooked through.Chicken Gizzard and Hearts Skewers

Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

Ingredients (4-6 servings)

  • 1 kg boneless lamb meat
  • 2-3 tablespoons of butter
  • 1 medium onion
  • 1 teaspoon chopped ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon  ground black pepper
  • 1 cup chopped parsley
  • 1 tablespoon chopped dried mint
  • 2 cloves of garlic
  • about 1/2 kg of rhubarb stalks
  • 1 tablespoon brown sugar
  • salt to taste

Preparation method:

  1. Chop the onion and ginger.
  2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
  3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
  4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
  5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
  6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
  7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint and saute for another minute.
  8. Add this parsley-mint mix to the lamb pot halfway of its one-hour simmering.
  9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
  10. Add the rhubarb to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
  11. Add one tablespoon of brown sugar, and simmer for a further minute.
  12. Serve with some brown rice, which is healthier than the white one.