Grilled Chicken Kidneys
“Roasted Chicken Kidney”
Ingredients
chicken kidneys
500g
oyster sauce
2 tbsp
light soy sauce
2 tbsp
ginger
as needed
Sichuan peppercorns
as needed
salt
a pinch
cumin powder
as needed
chili powder
as needed
Instructions
1
Step 1
First, remove all the fat from the chicken gizzards and wash them clean. Use a knife to scrape off any mucus on the intestines, then pour salt and cornstarch directly onto the chicken gizzards and knead for 2 minutes. After one wash, the odor will be gone.
2
Step 2
Rinse until the water runs clear.
3
Step 3
Cut the washed chicken kidneys into quarters at this thickness—do not cut them too thin. Place them in a bowl and set aside, then prepare all the seasonings needed.
4
Step 4
Add water to a pot along with ginger slices and Sichuan peppercorns. Pour the chicken kidneys in with cold water and bring to a boil over medium-low heat.
5
Step 5
Cook until the chicken kidneys change color and the surface of the water is covered with foam, then remove from heat.
6
Step 6
Rinse the chicken kidneys again with cold water to remove the foam, then drain thoroughly after rinsing.
7
Step 7
Transfer the drained chicken kidneys into a mixing bowl. Add the salt, light soy sauce, oyster sauce, and a pinch of cumin powder.
8
Step 8
Stir well and marinate for a while.
9
Step 9
Mix the remaining cumin powder and chili powder together, then spread half of the mixture evenly on the baking tray.
10
Step 10
This saves the step of flipping. Next, scoop out the marinated chicken kidneys and arrange them flat on the baking tray, then sprinkle the remaining cumin powder and chili powder over the surface of the chicken kidneys.
11
Step 11
Place in the oven and bake at 170°C with top and bottom heat for 20 minutes.
12
Step 12
Finished product photo.
13
Step 13
Finished product photo.
14
Step 14
Finished product photo.
15
Step 15
Finished product photo.
