Sauteed Gizzards and Livers

Name: Sauteed Gizzards and Livers (Pai yu ssu chien)
Cuisine: Chinese
Ingredients: ½ teaspoon brown peppercorn powder; ½ teaspoon sesame oil; ½ tablespoon wine; 1 tablespoon soy sauce; 1 teaspoon cornstarch; 1 teaspoon sugar; 1 tablespoon cornstarch; ¼ teaspoon black pepper; 1 teaspoon salt; 2 tablespoons garlic; 3 cups oil; 1 tablespoon wine; 12 green onions (½” long); 5 slices ginger; 1 bamboo shoot or 8 celtuce stems; 2 tablespoons dry black wood ear; 6 chicken livers or duck livers; 1 bamboo shoot or 8 celtuce stems; 6 chicken gizzards or duck gizzards; 6 chicken livers or duck livers; 6 chicken gizzards or duck gizzards

Pai yu ssu chien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 chicken gizzards or duck gizzards
6 chicken livers or duck livers
1 bamboo shoot

Asia
Taiwan
Kweichow
Hupeh
Hunan
Sichuan
Main course
Western China

Method

Remove the membrane from gizzards and livers, then slice into pieces, put in a bowl, add wine, cornstarch, salt, black pepper. Soak about 10 minutes and set aside.
Peel and boil whole bamboo shoot about 15 minutes. After it has cooled, cut into slices. Soak wood ear in warm water, remove stem.
Prepare seasoning sauce in small bowl.
Deep fry