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| Cold
Mixed Kidneys (Szechuan) |
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| 500 g (1 1/4
lb) pig's kidneys skinned, halved and core removed 3 slices root ginger, peeled and thinly shredded Sauce: 1 teaspoon salt 2 tablespoons chinese wine or dry sherry 1 tablespoon sesame oil 2 garlic cloves, crushed 2 tablespoons chopped spring onions 2 tablespoons dark soy sauce 1 1/2 teaspoons vegetable oil 1. Score the surface of the kidneys diagonally in a criss-cross pattern then cut them into thin slices.Blanch the kidney slices in boiling water. Do not over-cook: as soon as the water comes back to the boil, remove and drain under cold running water. Place them on a serving dish. 2. Sprinkle the thinly shredded ginger over the kidney slices. Mix the sauce ingredients and pour it evenly over them. Leave to marinate for at least 10-15 minutes before serving. |
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