Qianjiang Chicken Offal

Method

1. 01

   Step 1

   Clean the chicken gizzards, intestines, hearts, and livers and set aside.

   

2. 02

   Step 2

   Boil water in a pot, add a piece of ginger and two sections of scallion, and blanch the chicken intestines until just cooked through.

   

3. 03

   Step 3

   Slice the chicken liver and heart, and cut the chicken intestines into 5 cm sections.

   

4. 04

   Step 4

   Chicken gizzards cut into decorative shapes

   

5. 05

   Step 5

   Cut scallions into 1-inch sections, cilantro into 2-section pieces, pickled peppers into diagonal slices, pickled ginger and garlic into slices, and prepare dried Sichuan peppercorns and dried chili pepper segments.

   

6. 06

   Step 6

   Cut the pickled radish into small strips

   

7. 07

   Step 7

   Heat oil in a wok, add dried chili pepper segments and dried Sichuan peppercorns and stir-fry until fragrant.

   

8. 08

   Step 8

   Add pickled ginger slices, garlic slices, and pickled red pepper slices and stir-fry until fragrant.

   

9. 09

   Step 9

   Add pickled radish and stir-fry for a few seconds

   

10. 10

    Step 10

    Stir-fry with fermented soybean paste until the oil turns red.

    

11. 11

    Step 11

    Add chicken hearts, livers, and gizzards and stir-fry quickly until just cooked through.

    

12. 12

    Step 12

    Add the chicken intestines and stir-fry briefly.

    

13. 13

    Step 13

    Add half a can of beer and stir-fry until the sauce thickens.

    

14. 14

    Step 14

    Add chopped scallions, cilantro, dark soy sauce, light soy sauce, pepper, and chicken bouillon powder, and stir-fry quickly.

    

15. 15

    Step 15

    Wait until the juice has almost evaporated

    

16. 16

    Step 16

    Drizzle with sesame oil, stir-fry briefly, and remove from heat.

    

17. 17

    Step 17

    Finished product image