Prepare the kidneys by halving them and removing the white core very carefully. Make a sauce of all the wet ingredients except the oil.
Heat the oil in a wok and quickly cook the onions and garlic; put to one side. Flash-fry the kidneys for 2 minutes, then return the onions to the pan, together with the sauce, cocoa and pepper or chilli to taste. Cook until the sauce is bubbling and the consistency of single cream. If too thick, add more wine – the rice will absorb the sauce, so you’ll need plenty.
Serve with steamed basmati or Thai rice. Add a dollop of crème fraîche, if you like, and some flat-leaf parsley. Alternatively, the kidneys are also delicious on toast as an after-dinner savoury or for breakfast. If you can’t stand kidneys, use big mushrooms instead.
© 2003 Chantal Coady. All rights reserved.