Frozen broccoli is not defrosting boil in salted water for 5 minutes after boiling. If you are lucky and broccoli got to your table fresh, this step is skipped.

Garlic finely chop.

Parsley chopped.

Thus prepared vegetables and herbs and fry in a mixture of oil and butter for 4-5 minutes on medium heat. Add the mustard and cream, stir and simmer on moderate heat for another 5 minutes. Vegetable mixture grind using a blender to puree state. The sauce is ready.

Let's batter. Flour diluted with warm milk, add cognac, egg yolk and salt. All good knead and forget for 40-50 minutes at room t. If this is done, the batter will be fine to fit the piece and not peel. Just before using batter, whisk the protein and introduce it into the dough. The thickness of the batter depends on what effect you wish to achieve: the batter will be thin and crispy if the dough to make a thinner, thick the batter forms a dense "bread" shell.

Boiled chicken gizzards (in slightly salted water for 1.5 hours) to arbitrarily cut. Marinate in mixture of soy sauce and grated ginger, add spices to taste.

I added freshly ground: black pepper and cardamom.

After 30-40 minutes remove the chicken liver from the marinade, place in batter (I'm sure you didn't forget to add whipped protein!), carefully roll the pieces in batter and deep-fry until Golden brown, which is formed very quickly. Importantly, heat the oil for frying, this will ensure adhesion of batter. Ready chicken liver extract from deep-frying, drain in a colander, to get rid of excess oil. When serving, sprinkle with sesame seeds. Serve with sauce.

Soft vegetable sauce with obvious hints of garlic perfectly sets off the spicy taste of chicken gizzard, and crispy tempura makes the dish savory.