Name: Cucumber Salad with Chicken Gizzards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 lb (450 gram) of chicken gizzards, cleaned each one well, drained; 1/3 cup of white vinegar; 6 cups of water; 3 tablespoons of sugar; 1 teaspoon of salt; 1 tablespoon of fish sauce; 2 stalks of green onion, chopped; 1 small package (approx 1.7 oz or 50 gram) of bean thread noodles; 3 fresh cucumbers, peeled, seeded and julienne; 3 carrots, peeled and shredded; 1 cup of chopped fresh herbs; ( mint, sweet basil leaves and cilantro); 1/2 cup of unsalted roasted peanut or honey roasted peanut

Cucumber Salad with Chicken Gizzards

Cucumber Salad with Chicken Gizzards is a delightful Khmer dish featuring boiled chicken gizzards combined with crisp cucumber, shredded carrots, mixed herbs, bean-thread noodles, and a flavorful vinaigrette sauce. This dish is a wonderful option for an appetizer (mahope sar) or can be enjoyed as a main course when paired with rice.

To prepare the chicken gizzards, they are cleaned thoroughly, boiled until tender (but not overcooked), and then thinly sliced. In a small bowl, a vinaigrette sauce is created by mixing white vinegar with sugar, salt, and fish sauce. Chopped green onions are added to the sauce, enhancing its savory profile. The prepared vinaigrette sauce is set aside to infuse its flavors.

Bean thread noodles are soaked in hot water for five minutes, then drained and cut into bite-sized lengths. In a large bowl, these noodles are combined with peeled, seeded, and julienned cucumbers, shredded carrots, fresh herbs (including mint, sweet basil leaves, and cilantro), and the sliced chicken gizzards. The vinaigrette sauce is then poured over the mixture, ensuring that every component is well-coated with the flavorful dressing.

Before serving, the Cucumber Salad with Chicken Gizzards is garnished with a generous topping of unsalted roasted peanuts or honey-roasted peanuts. This addition not only provides a delightful crunch but also adds a layer of nutty richness to the dish. The resulting salad is a vibrant and refreshing ensemble of textures and flavors, making it a versatile choice for various dining occasions.

Whether enjoyed as a flavorful appetizer or served with rice accompanied by ginger sauce, this Khmer creation showcases the culinary prowess of combining diverse ingredients to create a harmonious and satisfying dish.

Ingredients

1 lb (450 gram) of chicken gizzards, cleaned each one well, drained
1/3 cup of white vinegar
6 cups of water
3 tablespoons of sugar
1 teaspoon of salt
1 tablespoon of fish sauce
2 stalks of green onion, chopped
1 small package (approx 1.7 oz or 50 gram) of bean thread noodles
3 fresh cucumbers, peeled, seeded and julienne
3 carrots, peeled and shredded
1 cup of chopped fresh herbs; ( mint, sweet basil leaves and cilantro)
1/2 cup of unsalted roasted peanut or honey roasted peanut

Directions to make Cucumber Salad with Chicken Gizzards

Put chicken gizzards and water in a small pot and boiled till gizzard tender (but not over cook), drained, sliced gizzards thin and set a side.
In a small bowl, mix vinegar with sugar, salt and fish sauce, mix well, add green onion, stirs well and set it a side.
Soaked bean thread noodle in hot water for 5 minutes, drained and cut an inch in length.
In a large bowl, mix noodle with cucumber, carrots, herbs and gizzards together, add prepared vinaigrette sauce, mix well.
Top with roasted peanut before serve.

Serve as appetizer (mahope sar) or with rice along with ginger sauce.

Related Recipe: Cornish Hen with Green Papaya Salad