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Hot-and-Sour Kidneys

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
China: A Cookbook

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

Method

  1. 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

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