He-He Pork Kidneys (Stuffed Pork Kidneys)

Name: He-He Pork Kidneys (Stuffed Pork Kidneys)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 4 pork kidneys (remove the cores, boil in water until cooked, and cut into 32 pieces about 2 fen / 0.5 cm thick); 125 g chicken (minced); 40 g fresh mushrooms (finely chopped); 20 g ham (finely chopped); 20 g yellow wine (Shaoxing wine); 4 g fine salt; 1 egg (beaten); 40 g dry arrowroot starch (for coating the kidney slices and thickening the sauce); a pinch sesame oil (for greasing the plate); about 50 g clear soup (about 50 g, for the sauce)

A traditional Huaiyang dish made by sandwiching minced chicken between pork kidney slices and steaming them; shaped to resemble joined kidneys, with a tender, delicate texture.

55 min

Easy

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He-He Pork Kidneys (Stuffed Pork Kidneys)

Ingredients

pork kidneys (remove the cores, boil in water until cooked, and cut into 32 pieces about 2 fen / 0.5 cm thick) 4

chicken (minced) 125 g

fresh mushrooms (finely chopped) 40 g

ham (finely chopped) 20 g

yellow wine (Shaoxing wine) 20 g

fine salt 4 g

egg (beaten) 1

dry arrowroot starch (for coating the kidney slices and thickening the sauce) 40 g

sesame oil (for greasing the plate) a pinch

clear soup (about 50 g, for the sauce) about 50 g

Instructions

Preparing the Pork Kidneys

First, remove the cores from the pork kidneys, boil them in water until cooked through, cut into 32 pieces about 2 fen (roughly 0.5 cm) thick, and coat each piece evenly with dry arrowroot starch.

Making the Filling

Mince the chicken, finely chop the fresh mushrooms and ham, then add the beaten egg, yellow wine, and salt, and mix everything together until well combined.

Shaping the He-He Kidneys

Place one coated kidney slice on the bottom, spread a portion of the chicken filling in the middle, and cap with another coated kidney slice on top, forming the characteristic 'he-he' (paired) kidney shape.

Steaming

Take a plate and lightly grease it with sesame oil. Arrange the assembled kidney pieces on the plate, then steam over boiling water for about ten minutes until fully cooked through.

Pouring the Sauce

Combine the clear soup (about 50 g), dry arrowroot starch, and a pinch of salt in a small pot, cook briefly while stirring until thickened into a glossy sauce, then pour it over the steamed kidneys and serve immediately.