1
12
------
2-1/2
1
2
1/3
2
1
1
------
2
2
|
#
oz
---
T
T
t
t
t
t
T
---
qt
qt
|
Pork kidneys (1)
Celery
-- Sauce
Soy Sauce
Rice Wine
Sesame Oil (2)
Salt
Chili Oil (3)
Sugar
Wine Vinegar, red
---------
Water
Water (more)
|
Prep - (1 hr (30 min work))
- Slice KIDNEYS in half horizontally to expose the internal fat
and plumbing which must be carefully removed. In this case I found it
a lot easier to cut it away after slicing.
- Slice the kidneys as thin as you can on a diagonal (to make the
slices wider). Place immediately in a bowl of cold water. Change the
water a few times for 1/2 hour or so.
- Cut CELERY into 2 inch lengths, then cut the pieces lengthwise
as thin as you can.
- Mix all Sauce items.
RUN - (1-3/4 hours (15 min work))
- Drain kidney slices well.
- In a pot bring at least 2 quarts of Water to a rolling boil.
Turn off the heat and immediately pour in the Celery. Stir for
about 45 seconds only, then scoop out the celery and refresh it in
cold running water.
- Bring the pot back to a boil. Again turn off the heat and pour in
the Kidney Slices. Let sit until cooked through, just a minute
or so. Test by pulling out one of the thicker slices and breaking it,
if it's not bloody inside it's done. Drain and immediately refresh in
cold running water (the slices will toughen if cooked much longer).
- Chill Kidneys and Celery until ready to serve. When
ready, layer the Celery on the serving dish, then arrange the
Kidneys over. Stir up the Sauce and pour it over the
kidneys..
- Serve cold.
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