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Spiced Pork Kidney Salad
(Liang - Pan - Yao - Pien)
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| What You Need: |
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6 pork kidneys
1 tablespoon peanut oil, or flavorless vegetable oil
1 tablespoon finely shredded, peeled fresh ginger root
1 scallion, including the green top, finely chopped
½ teaspoon cayenne pepper
2 tablespoons soy sauce
2 teaspoons white vinegar
1 teaspoon sugar
2 teaspoons sesame-seed oil
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| How To Cook: |
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PREPARE AHEAD:
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1. With a cleaver or sharp knife, peel off the thin white tissue covering the kidneys if the butcher has not already removed it. Split the kidneys in half lengthwise.
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2. Then, with the cut surfaces up, slice off another ¼ inch from the center of each half to remove the tough membranes and the fat. Lay each kidney flat side down on a chopping board and, holding it firmly with one hand, cut it horizontally into paper-thin slices.
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3. In a bowl, cover the kidneys with cold water and let them soak for at least an hour, changing the water twice.
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4. To blanch the kidneys, drain them thoroughly, return them to the bowl and pour 1 quart of boiling water over them. Drain, pour a second quart of boiling water over them and drain again.
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5. Have the kidneys, oil, ginger, scallions, cayenne pepper, soy sauce, vinegar, sugar and sesame-seed oil within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the ginger, scallions and cayenne pepper. Stir-fry for 1 minute, then add the kidneys, soy sauce, vinegar and sugar. Stir-fry for about 30 seconds, or only long enough to heat them through.
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3. Turn off the heat under the pan and stir in the sesame-seed oil. Transfer the entire contents of the pan to a platter, cool to room temperature and serve.
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