Stir-Fried Chicken Giblets and Liver

Name: Stir-Fried Chicken Giblets and Liver
Prep time: 25 min
Cook time: 7 min
Total time: 32 min
Ingredients: 350 g Chicken gizzards and liver (cleaned, skin removed and sliced); 10 g Dried wood ear mushrooms (soaked until soft and cleaned); 100 g Bok choy (leaves cut into segments, stems sliced); 80 g Lard; 20 g Ginger (sliced); 25 g Scallion (sliced); 20 g Garlic (sliced); 30 g Wet cornstarch; 25 g Cooking wine; 20 g Soy sauce; 5 g Salt; 5 g MSG; 3 g Vinegar; to taste Broth

A Sichuan dish featuring the fresh, mellow aroma of tender and crisp gizzards and liver, stir-fried with marinated chicken gizzards and liver alongside wood ear mushrooms and greens.

32 min

Easy

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Ingredients

Chicken gizzards and liver (cleaned, skin removed and sliced) 350 g

Dried wood ear mushrooms (soaked until soft and cleaned) 10 g

Bok choy (leaves cut into segments, stems sliced) 100 g

Lard 80 g

Ginger (sliced) 20 g

Scallion (sliced) 25 g

Garlic (sliced) 20 g

Wet cornstarch 30 g

Cooking wine 25 g

Soy sauce 20 g

Salt 5 g

MSG 5 g

Vinegar 3 g

Broth to taste

Instructions

Prepare the ingredients

Remove the white skin from both sides of the chicken gizzards and slice them; slice the liver as well. Marinate the gizzards and liver with cooking wine, soy sauce, and salt, then coat with wet cornstarch and mix in a little oil. Soak the wood ear mushrooms until soft and clean them thoroughly; cut the bok choy leaves into segments and slice the stems. Slice the scallion, ginger, and garlic.

Mix the sauce

Combine the soy sauce, cooking wine, MSG, wet cornstarch, scallion, ginger, garlic, and broth together to make a sauce.

Stir-fry and finish

Heat the oil in a wok until hot, then add the gizzards and liver and stir-fry. When nearly cooked, add the wood ear mushrooms and bok choy and continue stir-frying. Pour in the prepared sauce and stir-fry until evenly coated. Drizzle in a few drops of vinegar, then transfer the dish to a plate and serve.