Braised Duck Kidneys with Mushrooms
A traditional Northeastern Chinese dish featuring duck kidneys braised with mushrooms. Tender and light, with a rich, savory aroma.
Ingredients
duck kidneys (boil until cooked, soak in cold water for 20 minutes, peel off the outer skin, cut in half)
12
rehydrated mushrooms (soak in hot water for 10 minutes, clean the mud off the stems, wash and cut into thick slices)
100 g
winter bamboo shoots (cut into slices)
10 g
cooked ham (cut into slices)
10 g
peas (auxiliary ingredient)
15 g
soy sauce (for blooming in hot oil)
to taste
cornstarch slurry (for thickening)
to taste
MSG (seasoning)
to taste
Shaoxing wine (seasoning)
to taste
sugar (seasoning)
a pinch
lard (for cooking)
a pinch
chicken broth (for braising)
to taste
fine salt (seasoning)
to taste
Instructions
1
Prepare the ingredients
Soak the mushrooms in hot water for 10 minutes, then remove and carefully clean any mud off the mushroom stems. Rinse well and cut into thick slices. Cut the winter bamboo shoots and ham into slices. Boil the duck kidneys until cooked through, transfer to cold water and soak for 20 minutes, score the outer skin of each kidney with a knife, peel off the skin and cut in half, then blanch briefly in boiling water and remove.
2
Braise
Place a small amount of lard in a wok. When the oil is hot, bloom the soy sauce, add broth, then add the fine salt, Shaoxing wine, a pinch of sugar, and the duck kidneys, mushrooms, winter bamboo shoots, ham, and peas. Once the broth comes to a boil, move to low heat and simmer for 3 minutes. Add the MSG, thicken with cornstarch slurry, drizzle in a bit of finishing oil, toss to coat evenly, then plate and serve.
