Flower Kidneys with Ginger

Name: Flower Kidneys with Ginger
Cuisine: China
Ingredients: 1 pig’s kidney; 30 ml/2 tbsp vegetable oil; 10 ml/2 tsp cornflour/cornstarch mixed with 120 ml/4 fl oz/½ cup cold water; 10 ml/2 tsp cornflour/cornstarch mixed with 120 ml/4 fl oz/½ cup cold water; 10 ml/2 tsp cornflour/cornstarch mixed with 120 ml/4 fl oz/½ cup cold water; 30 ml/2 tbsp Chinese rice wine; 7.5 ml/1½ tsp ground black pepper; 30 ml/2 tbsp oyster sauce; 8 spring onions/scallions, cut in short lengths; 8 spring onions/scallions, cut in short lengths; 15 ml/1 tbsp chopped fresh root ginger; 15 ml/1 tbsp chopped garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Kidneys are revered in China for their nutritional properties and symbolism. Sliced artfully, they open up like flowers when cooked. Seasonings for kidneys tend to be robust to counteract their strong aroma and flavour. Use a strong cooking wine like Hsiao Hsing or Hua Teow.

Ingredients

1 pig’s kidney
30 ml/2 tbsp vegetable oil
15

Asia
China
Main course

Method

Wash the kidney thoroughly and slice each in half lengthways to reveal the white membrane in each. Remove these completely, then soak the kidney halves in plenty of cold water for 10 minutes.
Cut each kidney half into 5 cm/2 in squares, then score the squares deeply in a criss-cross pattern. Put them on a plate and set them aside.
Heat the oil in a wo