Spicy Pickled Pepper Stir-Fried Chicken Offal

泡椒鸡杂

Spicy Pickled Pepper Stir-Fried Chicken Offal — a Sichuan Chinese recipe, ready in about 28 minutes. Step-by-step instructions with photos.

Ingredients

• chicken gizzards
• chicken livers
• Sichuan pickled red chilies (whole or chopped)
• light soy sauce
• Sichuan peppercorn
• scallion greens

Instructions

1. Rinse gizzards under cold water. Slice into 3-mm thick half-moons. Blanch in boiling water with 5 ml (1 tsp) Shaoxing wine for 90 seconds. Drain, rinse with cold water, and pat dry.
2. Pat chicken livers dry. Cut into 1-cm cubes. Toss with 5 ml (1 tsp) light soy sauce and set aside 5 minutes.
3. Heat wok over medium-high heat. Add 10 ml (2 tsp) neutral oil, then Sichuan peppercorns. Toast 30 seconds until fragrant and slightly darker.
4. Remove peppercorns with slotted spoon. Add gizzards and stir-fry 2 minutes until edges begin to crisp. Push aside, add chopped泡椒, stir 45 seconds until oil turns rosy and fragrant.
5. Return gizzards to center. Add livers and stir-fry 1 minute — just until livers lose raw pink. Finish with scallions and a final drizzle of 5 ml (1 tsp) light soy sauce. Serve hot.