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Cooking receipe to make hot and sour kidneys under category General Recipes. You may find some video clips related to this receipe below.
hot and sour kidneys
chinese
western region
225g pigs kidneys
1/2 teaspoon bicarbonate of soda
1 teaspoon cider vinegar or white rice vinegar
1/2 teaspoon salt
1 tablespoon groundnut oil
1 slice fresh ginger
sauce
1 teaspoon fresh ginger finely chopped
1 teaspoon chilli powder
1 teaspoon cider vinegar or Chinese white rice vinegar
1/2 teaspoon sugar
2 teaspoons dark soy sauce
1/4 teaspoon roasted Sichuan peppercorns ground (qv)(optional)
11/2 tablespoons chicken stock or water
Using a sharp knife remove the thin outer kidney membrane.
Then with a sharp cleaver or knife split the kidneys in half horizontally.
Now cut away the small knobs of fat and any tough membrane surrounding them.
Score the kidneys in a crisscross pattern and cut into 2.5cm slices.
Toss the kidney slices with the bicarbonate of soda and let them sit for about 20 minutes.
Then rinse them thoroughly with cold water and toss them with the vinegar and salt.
Put them in a colander and let them drain for at least 30 minutes preferably longer.
Blot the kidney slices dry with kitchen paper. Heat a wok or large frying pan over a high heat.
Add the oil and the ginger.
Stir fry to flavour the oil for about 20 seconds.
Then add the kidney slices and stir fry them for about 1 minute.
Now add the sauce ingredients and toss them together well with the kidneys.
Continue to stir fry the mixture for about 2 minutes or until the kidney edges begin to curl.
Turn the mixture onto a warm serving platter and serve at once with plain steamed rice and any stir fried vegetable.
Pigs kidneys are tender and tasty when stir fried in this hot and sour sauce. The contrasting flavours of the sauce perfectly complement the robust taste of the kidneys. Marinade the kidneys in bicarbonate of soda and then toss them in vinegar and salt.
Serves 4
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