Roasted Kidneys (Kao Yao Zi)
Crispy on the outside, tender inside, roasted kidneys are a night market BBQ star. When properly cleaned, they have no gamey taste; seasoned with cumin and chili, they get more addictive with each bite.
Ingredients
12 items- Pork kidney (or lamb kidney) 500 g
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Ginger 1 small piece
- Garlic 3 cloves
- Salt 1/2 tsp
- White pepper powder 1/4 tsp
- Cumin powder 2 tsp
- Chili powder 1 tsp
- White sesame seeds 1 tbsp
- Cooking oil 2 tbsp
- Bamboo skewers 8-10
Nutrition
Steps （8 steps）
Cut kidneys in half, remove white membrane and dark red gland, then slice into 1 cm thick pieces or score in a crosshatch pattern. Soak in clean water for 30 minutes, changing water twice, then drain.
Place kidneys in a large bowl. Add cooking wine, soy sauce, ginger slices, minced garlic, salt and white pepper. Mix well with your hands and marinate for 15 minutes.
Preheat oven to 200°C (400°F). Line a baking tray with foil and brush with a thin layer of oil.
Thread the marinated kidney pieces onto skewers (3-4 pieces per skewer) and arrange evenly on the tray. Brush the surface with oil.
Place the tray in the middle rack of the oven and roast at 200°C for 8 minutes, until the surface changes color slightly.
Remove the tray, flip each skewer with tongs, sprinkle with cumin powder, chili powder and white sesame seeds, then brush with another layer of oil.
Return the tray to the oven and continue roasting for 5 minutes, until the surface is golden brown and the edges are lightly charred.
Take the tray out, garnish with chopped scallions or cilantro, and serve immediately while hot.
Tips
Be sure to thoroughly remove the membrane and gland from the kidneys and soak them to remove blood; this is the key to avoiding unwanted odors. Adjust roasting time according to thickness; watch for sizzling and golden brown – do not overbake.
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