Chinese
Chinese - Hakka and Teochew
Stir Fried Kidneys Hakka
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 450g pork kidneys, cleaned and scored
- • 3 slices fresh ginger
- • 3 cloves garlic, minced
- • 1 tbsp light soy sauce
- • 1 tbsp Shaoxing rice wine
- • 1 tsp toasted sesame oil
- • 1 tsp sugar
- • 2 spring onions, cut into sections
- • 1 tbsp vegetable oil
Preparation Steps
1
Phase 1
Soak the kidneys in cold water 20 minutes, then blanch in boiling water 90 seconds and drain.
2
Phase 2
Heat the oil in a wok and fry the ginger and garlic until fragrant.
3
Phase 3
Add the kidneys and toss over high heat for 2 minutes.
4
Phase 4
Stir in the soy sauce, Shaoxing wine, sugar, and sesame oil and toss until glossy.
5
Phase 5
Fold in the spring onions and serve immediately.