8
8
ar
ar
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1
1
1
-----
3
1
1/2
2
1/4
1/2
1
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oz
oz
---
T
T
t
---
cl
in
T
T
c
t
T
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Pork Liver (1)
Kidneys (2)
Citric Acid (3)
Salt
-- Marinade
Chili Garlic Paste (4)
Dark Soy Sauce
Sugar
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Garlic
Ginger root
Sichuan Peppercorns (5)
Oil
Stock
Salt
Sesame Oil
-- Garnish
Scallions chopped
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Prep - (50 min - 30 min work)
- Rinse KIDNEYS thoroughly, slice in half lengthwise and
remove all fat - a razor sharp boning knife is the right tool. Slice
crosswise into thin medallions.
- Rinse LIVER and slice into thin medallions about the same size as
the kidney slices.
- Combine Liver and Kidneys, rinse
thoroughly and then soak 10 minutes in cold water with 1 t Salt
and 1/2 t Citric Acid. Drain, rinse thoroughly again and repeat
with fresh water, salt and acid.
- Rinse Kidney/Liver mix once more and drain well.
- Mix all Marinade items and massage into Kidney mix.
let stand for at least 15 minutes.
- Crush GARLIC and chop fine. Slice GINGER very thin
chop fine. Mix.
Run - (10 min)
- Everything must be ready and your rice done - this will go very
fast.
- Do not overcook, both kidneys and liver stiffen up quickly
and you want them tender.
- In a wok or spacious sauté pan heat Oil over high
heat and fry Garlic mix until just starting to show color,
then stir in Kidney mix including all Marinade. Cook
stirring over very high heat for about 3 minutes.
- Stir in Sichuan Peppercorns, Stock and Salt.
Bring quickly to a boil and cook stirring another 1 minute.
- Turn off heat and stir in Sesame Oil.
- Serve hot, garnished with chopped scallions and with plenty of
steamed long grain rice. If reheated this dish will still be plenty
tasty but the kidneys and liver will be stiffer.
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