Spicy Pickled Pepper Stir-Fried Chicken Offal

泡椒鸡杂

Spicy Pickled Pepper Stir-Fried Chicken Offal — SichuanChongqing home cooking.

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. (Gizzard edges curl slightly; surface turns matte white)
2. Pat chicken livers dry. Cut into 1-cm cubes. Toss with 5 ml (1 tsp) light soy sauce and set aside 5 minutes. (Liver cubes darken slightly and feel tacky)
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. (Peppercorns swell and shimmer with oil)
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. (Oil around chilies blushes pink; tiny bubbles rise steadily)
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. (Livers turn uniform tan-brown; no moisture pools in pan)