As well as a couple of large pig kidneys you’ll need some spring onions, red peppers if desired, ginger, garlic, soy sauce, Chinese wine, white pepper and some pickled chilies.
Firstly slice the kidneys in half lengthways and carefully cut out and remove the hard white core. Lay the outside of the kidney halves face down and, with a very sharp knife, make cuts all the way across the meat both ways to produce a series of cuts somewhat like a chess board. Be careful not to cut all the way through. Then cut the prepared meat into squares. Place them in a bowl and marinate with a dash of Chinese wine or sherry, a pinch of salt and a little cornflour.
Next cut a few lengths of spring onion, some slices of red pepper if using, garlic, ginger and pickled chili.
Heat some oil until very hot and throw in the kidney squares. The meat should curl up due to the cut made in the meat. After the meat has turned pale and cooked through remove from the wok and place to one side.
Discard the oil and heat a little fresh oil plus a dash of sesame oil in a wok and add the spring onion, red pepper if using, garlic, ginger and pickled chilies. Stir fry and then add the kidney pieces. Add a dash of Chinese wine or sherry, a dash of light soy sauce and white pepper and stir. Finally add a little stock mixed with a little cornflour and reduce a little before turning out into a dish to serve.
Easy and best enjoyed with a bowl of steamed rice and a bottle of Tsingtao beer!
If you enjoyed this you may also like Stir Fried Pig's Liver. Or why not check out the main page, Exploring Chinese Food, for even more recipes.