Hot-and-Sour Kidneys

Name: Hot-and-Sour Kidneys
Cuisine: China
Ingredients: 30 ml/2 tbsp rice wine or vinegar; 30 ml/2 tbsp rice wine or vinegar; 15 ml/1 tbsp light soy sauce; 5 ml/1 tsp chilli paste; 3 fresh green chillies, seeded and sliced; 15 ml/1 tbsp groundnut/peanut oil; 15 ml/1 tbsp groundnut/peanut oil; 8 dried Chinese mushrooms, soaked for 30 minutes in warm water until soft; fresh coriander/cilantro leaves, to garnish; fresh coriander/cilantro leaves, to garnish; 75 g/3 oz bamboo shoot slices; 1 green bell pepper, seeded and cut into chunks; 15 ml/1 tbsp sesame oil; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; pig’s kidneys

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

In Chinese cooking, particularly in Chengdu, Sichuan’s capital city, offal (or organ meat) is much revered for its robust flavour and nutritional value. The kidneys in this recipe are cooked in a hot-and-sour blend of flavourings, which is typical of the regional cuisine.

Ingredients

pig’s kidneys
5 ml/1 tsp cornflour/cornstarch
8

Asia
China
Chengdu
Main course

Method

Cut the kidneys horizontally to make two halves, then trim off the white membrane. Soak in cold water for 15 minutes, then drain on kitchen paper. Blend the cornflour with 75 ml/5 tbsp