Sour Radish Stir-Fried Chicken Offal

酸萝卜炒鸡杂

Sour Radish Stir-Fried Chicken Offal — SichuanChengdu home cooking.

Ingredients

• fermented sour radish (daikon, Sichuan style)
• chicken gizzards
• garlic
• ginger
• light soy sauce
• Chinese black vinegar

Instructions

1. Rinse gizzards, slice into 3-mm thick half-moons. Blanch in boiling water with 5 ml (1 tsp) Shaoxing wine for 90 seconds. Drain, rinse under cold water, and squeeze dry. (Gizzard slices firm up and shrink slightly)
2. Julienne sour radish into 3-cm × 2-mm strips. Lightly squeeze to remove excess brine — keep 1 tsp brine for seasoning. (Radish shreds hold shape without dripping)
3. Heat wok over medium-high heat. Add 10 ml (2 tsp) neutral oil. When shimmering, add ginger and garlic. Stir 30 seconds until golden and aromatic. (Garlic edges turn pale gold; tiny bubbles form around ginger)
4. Add gizzards. Stir-fry 1½ minutes over high heat until lightly browned and springy. Push to sides. (Gizzards develop light caramel spots; surface dries slightly)
5. Add sour radish and reserved brine. Stir-fry 1 minute — just until radish softens slightly but retains crunch. Drizzle with light soy sauce and black vinegar. Toss once, turn off heat, and serve immediately. (Radish deepens to translucent amber; steam carries sharp, clean sourness)