PROCEDURE

Chop in brunoise onion,celery,carrots and garlic.

Cut in cubes all the gizzards(cleaned previously),clean all the hearts and marinate everything with the spices.

With the waste from the meat and veggie make a nice stock.

Start to roast the veggie with oil and after 20 minutes add the gojuchang,the tomatoe paste,the sichuan paste and salt and pepper,cook for 20 minutes more and add the bay leaves.

Place the hearts on the skewer and grill them just enough to sear and give the smoky taste(put it aside);

Roast the gizzards in a pan and add into the pot with the vegetables.

Deglaze everything with chinese wine,add the stock enough to cover the meat(remember we are braising not boling).

Braise gently,low fire with a lid half on;after 30 minutes the gizzards should be half way cooked,now it is the time to add the hearts.

Balance with salt pepper and sugar,cook for 20 minutes more and leave it to rest with lime leaves and smashed lemongrass sticks inside.