Chinese: Sichuan Pork Kidney Flowers

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

This popular gourmet Sichuan dish has a wonderful texture and potent flavors. Because the kidneys are scored before cooking, they curl into beautiful flower petals when heated. When kidneys are properly prepared, they are very delicate and need to be cooked quickly under high heat. In this recipe, we’ll deep fry the kidneys quickly before tossing them in a classic spicy Sichuan sauce. The result is delightful tender morsels of nutritious goodnes that’s high in protein, iron, zinc, and B vitamins.

Ingredients:

• 4 pork kidneys
• 1 quart peanut oil (for deep frying)
• 3 tablespoons olive oil
• 1 tablespoon Sichuan peppercorns (to season the oil)
• 1 onion, julienned
• 1 bunch green onion (green part julienned, white part chopped)
• ½ cup fresh ginger, julienned
• 12 cloves garlic, minced
• 1 tablespoon chili crisp (or more if desired)
• 1 tablespoon rice wine
• 2 tablespoons soy sauce
• 1 cup sweet red pepper, julienned
• 1 teaspoon fermented sweet soybean sauce
• 1 teaspoon sugar (or sub agave nectar)
• Cornstarch slurry (1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water) [or sub arrowroot powder]
• 1 teaspoon toasted sesame oil
• Jalapeno pepper slices (for garnish)

Procedure:

1. Prep the kidneys: cut each kidney in half lengthwise, remove white and dark veins in center with a very sharp knife
2. Score straight cuts lengthwise (approx 6 cuts per inch), then cross-score at a 45-degree angle against the length; divide kidney into bite-sized segments (approx 3-4 pieces for each half kidney); set aside in a bowl of salted water
3. In a pot, bring 2 quarts of water to a boil; add the kidney pieces to boiling water for about 10 seconds, then remove and drain (helps remove gamey taste)
4. In a separate pot, heat oil for deep frying (at least 350 degrees or when water droplets dance on oil)
5. Deep fry the boiled kidneys in small batches until slightly crisp (about 30 seconds); set aside on paper towels to absorb grease
6. In a wok, heat olive oil; add Sichuan peppercorns and stir fry for about 1 minute; remove and discard the peppercorns
7. Add onions and white part of green onions, stir fry until soft (about 3-5 minutes)
8. Add ginger, garlic, and chili crisps; stir fry briefly
9. Add rice wine, soy sauce, red peppers, bean sauce, sugar; stir to mix well
10. When sauce starts to boil, add just enough corn starch slurry to thicken the sauce
11. Add kidneys, julienned green onions, and sesame oil; mix well
12. Garnish with jalapeno slices and serve with rice