Snow Pea Chicken Gizzards (荷蘭豆鸡胗, Ho4 Laan4 Dau6 Gai1 San2)

This recipe was updated on 28 Jul 2015. Some instructions and ingredient quantities were changed.

Here’s the final dish (at least for now) using soy sauce chicken gizzards. This dish uses snow peas, Shiitake mushrooms, soy sauce chicken gizzards, and some of the chicken gizzard soy sauce poaching liquid is used to make the sauce. The result is tender chicken gizzards and Shiitake mushrooms together with crispy vegetables. The chicken gizzards should be prepared at least one day before using the Soy Sauce Chicken Gizzards (豉油鸡胗, Si⁶ Jau⁴ Gai¹ San²) recipe.

Enjoy!

Ingredients

¾ lb.	375 g.	Soy sauce chicken gizzards (鸡胗, gai1 san2), prepared using the Soy Sauce Chicken Gizzards (豉油鸡胗, Si6 Jau4 Gai1 San2) recipe and cut thinly
1 lb.	500 g.	Snow peas (荷蘭豆, ho4 laan4 dau6) or sugar snap peas (蜜豆, mat6 dau6)
12	12	Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into 1-inch (2.5 cm.) pieces on the diagonal
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

Sauce Ingredients

½ cup	125 ml.	Chicken gizzard soy sauce poaching liquid from the Soy Sauce Chicken Gizzards (豉油鸡胗, Si6 Jau4 Gai1 San2) recipe
2-4 Tbs.	30-60 ml.	Shiitake mushroom rehydration liquid
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Water

Equipment

		Garlic press
4 qt.	3.8 L.	Covered bowl
14 in.	35.5 cm.	Wok or pan

Preparation Instructions (One Day Before Cooking)

1. Wash and clean the chicken gizzards. Use the Soy Sauce Chicken Gizzards (豉油鸡胗, Si⁶ Jau⁴ Gai¹ San²) recipe to poach the chicken gizzards. Place the cooked chicken gizzards into a covered bowl and refrigerate overnight. Also reserve some of the poaching liquid in another covered bowl for use in the sauce and refrigerate overnight.
2. Pour boiling water over the dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms overnight.

Preparation Instructions (Cooking Day)

1. Take the chicken gizzards and reserved poaching liquid out of the refrigerator at least one hour before cooking.
2. Thinly slice the chicken gizzards. If the chicken gizzards are stored in the soy sauce poaching liquid, take the gizzards from the liquid and remove as much liquid from the gizzards as possible before slicing. The less liquid with the chicken gizzards, the easier it will be to stir fry them.
3. Remove the Shiitake mushrooms from the rehydration liquid, remove the stems, and cut them into ½-inch (15 mm.) pieces. Reserve the rehydration liquid for later use in the cooking process.
4. Wash and remove the string from the snow peas by grasping each snow pea in one hand and pulling the tip the length of the snow pea with the other.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Wash and cut the green onions into 1-inch (2.5 cm.) pieces on the diagonal.
7. Prepare and mix the sauce in a small bowl: take the chicken gizzard soy sauce poaching liquid and mix it in a small bowl with the 2 Tbs. (30 ml.) of the Shiitake mushroom rehydration liquid. Taste for the saltiness of the liquid and adjust the amount of liquid used in the sauce - if the liquid is too salty (add more mushroom rehydration liquid) or not salty enough (unlikely; use more gizzard poaching liquid). Once you’re satisfied with the saltiness of the sauce, add the hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.
8. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the chicken gizzard to the wok in a single layer on the bottom and brown the outside. You may have to cook the chicken in batches, so be sure to reheat the wok over high heat before adding more oil. Since the chicken gizzards are already cooked, browning them should go quickly when using a hot wok. Transfer the chicken to a bowl.
2. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then transfer them to the bowl with the chicken.
3. Reheat the wok over high heat before adding oil and then the snow peas or sugar snap peas. Stir fry the snow peas or sugar snap peas to brown them. Add the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Add the green onions and the contents of the bowl with the chicken back into the wok, and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some of the mushroom rehydration liquid to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.