Drunken Centipede Pork Kidneys
[Main Ingredients and Seasonings]
Pork kidneys… 500g
Salt… 2g
Rehydrated daylily buds… 100g
Soy sauce… 50g
Monosodium glutamate (MSG)… 2g
Tender heart of romaine lettuce… 25g
Ginger slices… 3g
Scallion cooking wine… 50g
[Cooking Instructions]
- Clean the pork kidneys, peel off the outer skin, halve them, and remove the white membrane. Slice open one side of each kidney about 0.66 cm apart using a broad knife, cutting to about two-thirds the thickness of the kidney. Then, slice horizontally to create julienne strips (skip one cut, make one cut). Soak the kidney slices in a bowl of cold water to remove blood and any unwanted flavors.
- Julienne the rehydrated daylily buds and shiitake mushrooms. Split the tender heart of romaine lettuce in half.
- In a wok, bring water to a boil. Quickly blanch the kidney strips in the boiling water using a slotted spoon, then transfer them to cold water to cool, and squeeze out excess water. Blanch the daylily buds, romaine lettuce, and shiitake mushrooms separately in boiling water.
- In a bowl, mix scallion cooking wine, soy sauce, salt, MSG, ginger slices, and prepare a marinade. Add the daylily buds, romaine lettuce, shiitake mushrooms, and kidney strips to the marinade. Stir well and let marinate for 20 minutes. Arrange on a serving dish and garnish with ginger slices.
[Key Techniques]
- When slicing the kidneys, wipe them dry with a clean cloth beforehand. Remove the white membrane completely to avoid any unpleasant flavors.
- Be precise when julienning the kidneys to ensure even strips without cutting through the outer skin. Soaking the sliced kidneys in water helps remove excess blood and gamey flavors.
- Allow the dish to marinate for about 20 minutes after mixing to allow the flavors to meld properly before serving.
- Preparation of scallion cooking wine: Flatten fresh Sichuan peppercorns (or use dried ones wrapped in a clean cloth) and soak them in cooking wine for an hour. Remove the cloth bundle to obtain scallion cooking wine.
[Flavor Characteristics]
- Legend has it that a master chef honed his knife skills for over twenty years. His apprentice, eager and observant, admired the master’s knife technique, always watching closely but never getting the chance to practice on his own. One day, the restaurant was bustling with ten large tables, and the master chef was overwhelmed. He allowed the apprentice to assist by preparing some ingredients. Coincidentally, while the master was preparing pork kidneys, there were some leftover trimmings, which he tasked the apprentice with julienning into strips for another dish. Seizing this rare opportunity, the apprentice tried to mimic the master’s precise cuts on the kidney trimmings. As they were all in strips, after a quick blanch in boiling water, the kidney trimmings miraculously curled up like centipedes. Just as the waiter rushed in to pick up an order, calling out “One order of drunken pork kidney strips!”, the master chef instructed, “Quick, serve those kidney strips.” Not wanting to disappoint, the apprentice quickly garnished the dish with daylily buds, shiitake mushrooms, and the kidney trimmings he had just prepared. When presented, the waiter, quick-witted, immediately corrected himself, announcing, “Here is your order of Drunken Centipede Pork Kidneys!” Diners found the dish delightful with its excellent taste and unique presentation, quickly making “Drunken Centipede Pork Kidneys” a new signature dish in the restaurant, and its fame spread far and wide.
- “Drunken” refers to a marinating technique primarily using cooking wine as a key seasoning. After marinating the kidneys, they become crispy, fragrant, with a strong wine aroma, slightly salty, savory, and refreshing.
