Chicken Giblet Soup Recipe
Ingredients
| Chicken livers | 1⁄2 Pound | |
| Chicken gizzards | 1⁄4 Pound | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Sugar | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Oil | 2 Tablespoon | |
| Sliced ginger | 2 Teaspoon | |
| Chicken broth/Water | 6 Cup (96 tbs) | |
| Spinach | 1 Pound, washed, drained, and coarsely shredded | |
| Salt | 2 Teaspoon | |
| Accent seasoning | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 110 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.7%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 131.8 mg43.9%
Sodium 1224.7 mg51%
Total Carbohydrates 5 g1.6%
Dietary Fiber 1.3 g5.3%
Sugars 1.4 g
Protein 10 g20%
Vitamin A 169.3% Vitamin C 36%
Calcium 6.1% Iron 25.2%
*Based on a 2000 Calorie diet
Directions
Wash the gizzards and slice crosswise.
Score the slices length wise.
Toss with the soy sauce, cornstarch, sugar, pepper, and 1 tablespoon oil.
Heat the remaining oil in a saucepan; fry the ginger in it for 1 minute.
Stir in the broth or water.
Bring to a boil and add the spinach, salt, Accent, and giblet mixture.
Cover and cook over low heat 30 minutes.
Chef
