🔥This dish is absolutely amazing! It's the perfect dish to make any Hunanese person drool with envy 😭 The chicken gizzards are crisp, tender, and bouncy, and the tangy and spicy flavor of the pickled peppers hits you right in the head. Every bite is like a tap dance on your tongue 🙈
Materials
Detailed technical summary of hot and sour chicken giblets | Steps for making classic Hunan cuisine
😍😍Finished product showcase!
Prepare the necessary ingredients. The main ingredients are chicken gizzards and intestines; if available, you can also add chicken liver and hearts. Side ingredients include pickled peppers, pickled cowpeas, small red chilies, garlic, ginger, and garlic leaves. Seasonings include cooking wine, dark soy sauce, light soy sauce, white wine, white pepper powder, chicken bouillon, and rapeseed oil. 😅There are indeed quite a few seasonings, but don't worry, keep learning, and it will definitely taste delicious! 😋
👀Make sure to clean the chicken giblets thoroughly first!!! You can add a little baking soda and cooking wine and then rub and wash them, rinsing them at least three times. 💁Slice the chicken gizzards thinly; the thinner the slices, the easier they are to absorb the flavor and cook through. This requires some knife skills.🤔Simply cut the chicken intestines into small sections.
Prepare the side ingredients by cutting them into pieces and arranging them on a plate. Slice the small red chilies into rings, chop the pickled peppers, mince the ginger and garlic, cut the garlic leaves into small sections, and cut the pickled cowpeas into shorter pieces if they are long.
🥸Preparing the chicken giblets is crucial!! The purpose of this step is to remove the fishy smell! After the water is heated to 80% hot, add the chicken giblets, add half a spoonful of cooking wine (or Shaoxing wine or white wine), blanch them briefly, then remove them, drain the water and set aside.
🔥Pour about 20 ml of rapeseed oil into a hot pan (just pour as much as you like), this is the key to making it delicious😋 (you can use other oils if you don't have rapeseed oil) 🤷♂️Turn on low heat, add minced garlic, pickled peppers, pickled green beans and small red chilies in that order. If there is not enough oil, you can add more😂Turn on high heat and stir-fry for about 30 seconds.
Congratulations 🎉 You've successfully learned this step 😌 Next, pour in the blanched chicken giblets, and then prepare to add the seasonings 🧂
Pay attention! Make sure to turn the heat down to low first (otherwise, don't blame me if the pot burns!), then add a little dark soy sauce, half a spoonful of light soy sauce, a little white wine, and a little white pepper powder. 🥹Sorry, there aren't specific values for "a little" and "half a spoonful" here; just add them according to your judgment.😬😬
Turn the heat up high and stir-fry for another five, six, seven, or eight times, about 20 seconds. 🤔
Finally, add the garlic leaves, half a spoonful of chicken bouillon, stir-fry until the garlic leaves are just cooked, then it's ready to be served!
Congratulations! 🎉 You've successfully learned how to make this delicious and appetizing spicy and sour chicken giblets dish. Use this to entertain your friends from now on, hahaha! 😄
Detailed technical summary of spicy and sour chicken giblets | Tips for classic Hunan cuisine
1. There are many types of pickled cabbage to choose from, including but not limited to pickled peppers, pickled cowpeas, and pickled radishes. You can buy them directly from a fresh food supermarket or make them yourself. 2. Besides blanching to remove some of the fishy smell, chicken giblets can also be marinated. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, and pepper to marinate until flavorful, and finally drizzle with vegetable oil to lock in the moisture. 3. I personally think this dish is a bit spicy. If you can't handle spice well, add less chili, haha 🤣 Otherwise, the spicy food might be enjoyable for a moment, but the consequences will be dire 🤣
