Inspired by Fuchsia Dunlop, Sichuan-styled Kidney Flowers will surprise and delight. My version does not do justice to the intricate knifework shown in The Food of Sichuan; nor do I have a seasoned wok for this dish. Regardless, the morsels were well-cooked on high-heat – browning some exterior pieces while still allowing for a pink center. As noted in the name, the knifework allows the flower to unfold like a blossom during cooking.
Sichuan Cooking
Admittedly, I know very little about the intricacies of Asian cooking, let alone regional Chinese cooking. However, Fuchsia Dunlop allows even the most humble western cooks access to great Chinese dishes with her approachable cookbooks. I’ve heard her mention that kidney is appreciated in Chinese cooking because of the unique texture.
She was initially intrigued about which meat was served in this dish; yet pleasantly surprised to discover kidney. As she notes, “The dish is… a perfect example of the ability of Sichuanese cooks to transform the most clumsy offal into unexpected delicacies.”
In fact, in addition to the flower knifework she describes in the recipe, she also provides two variations. In the first, ‘eyebrows’ – she describes perpendicular cuts onto very long pieces of kidney. These long, slender pieces in her cookbook image almost resemble baby corn to me. In another variation, she describes how to make ‘Phoenix tails’ by further refining the ‘eyebrows’ to have three part tails, like the mythical bird.
It’s true – few would recognize this dish as kidney.
Sichuan-Styled Kidney Flowers
While I do not own a wok, I did sear these kidney pieces on high-heat to produce flavorful browning while still retaining tender morsels. I omitted the corn or potato starch from the marinade, but did include some in the sauce. Also, I reduced the cooking oil required, but did not pour off an excess either.
I served this dish alongside a flavorful ginger-based broth and noodles. I am uncertain how this dish might fit into a larger menu in regional Chinese cooking, but even as a stand-alone dish, it’s worth trying. Enjoy!
Sichuan-Styled Kidney Flowers
Ingredients
For the kidneys
- 1 lb lamb or pork kidneys
- 2 celery sticks, sliced lengthwise and cut into quarters
- 2 scallions, sliced in half and cut into quarters
- 3 T lard
- 2 garlic cloves, peeled and sliced thinly
- thumb of ginger, sliced thinly
For the marinade
- 1 T rice wine
- 1/2 t salt
For the sauce
- 3/4 t arrowroot
- 1/8 t pepper
- 2 t soy sauce
- 2 t rice wine
- 3 T broth
Instructions
For the kidneys
- Prep the kidneys. Place the kidneys flat on the cutting board and slice them in half, parallel to the cutting board. Trim away the connective tissue core from each half. Use the knife again to score the inside of the kidneys in a cross-hatch pattern, without cutting all the way through. Cut the kidney lobes into uniform pieces for cooking.
- Put the kidney pieces in a bowl with the marinade, mixing well. Set aside while preparing remaining ingredients.
- Combine the sauce ingredients into a bowl together.
- Heat a pan on high-heat. Add the lard and when smoking, add the kidneys. Stir-fry briefly to separate the kidneys in the pan. Add the garlic, ginger and scallions to the pan. Stir-fry briefly and add celery as well. Continue to stir-fry until the kidneys are just cooked and pink in the center - just another minute or two. Add the sauce and mix well as it thickens and coats each of the ingredients. Serve immediately.
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