Beijing Lamb Kidneys
A classic Beijing halal dish, lamb kidneys are skillfully prepared to remove gaminess and stir-fried to tender, spicy perfection – an ideal accompaniment to drinks.
Ingredients
15 items- Lamb kidneys 500g
- Scallion 1
- Ginger 1 small piece
- Garlic 3 cloves
- Dried chilies 3-4
- Light soy sauce 3 tbsp
- Dark soy sauce 1/2 tbsp
- Chinese black vinegar 1 tbsp
- Cooking wine 1 tbsp
- White pepper pinch
- Sugar 1/2 tsp
- Salt to taste
- Cornstarch 1.5 tsp
- Cooking oil 2 tbsp
- Sesame oil 1/2 tsp
Nutrition
Steps （8 steps）
Split kidneys lengthwise, remove white fascia and dark glands. Soak in water for 30 minutes, changing water 2-3 times until clear. Drain.
Slice kidneys into 0.5 cm thick pieces. Marinate with cooking wine, 1 tbsp light soy sauce, white pepper, and 1 tsp cornstarch for 10 minutes.
Slice scallion diagonally, slice ginger and garlic, cut dried chilies. Mix 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tbsp vinegar, 1/2 tsp sugar, salt, 2 tbsp water, and 1/2 tsp cornstarch in a small bowl for sauce.
Bring water to a boil. Blanch the marinated kidney slices, stirring, for about 10 seconds until they change color. Drain immediately.
Heat oil in wok over medium heat until just hot. Add scallion, ginger, garlic, and chilies; stir-fry for 30 seconds until fragrant, not burnt.
Increase to high heat. Add blanched kidneys and stir-fry quickly for 20 seconds until evenly heated and slightly charred on the surface.
Pour pre-mixed sauce along the edge of the wok. Continue stir-frying over high heat for 15 seconds until sauce coats kidneys, slices curl, and sauce thickens slightly. Turn off heat.
Drizzle sesame oil, toss briefly, and plate. Garnish with chopped scallions or cilantro.
Tips
Removing the gland is key to removing gaminess; blanch very briefly and remove immediately to retain tenderness; high-heat stir-frying ensures a crisp texture; prepare the sauce in advance for quick operation.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.