Bao Chao Yao Hua is an iconic dish hailing from the Shandong province, revered for its intricate presentation and distinctive texture. The pig’s kidney is meticulously scored with a distinctive criss-cross pattern, allowing it to transform into elegant shapes reminiscent of wheat ears or flowers under intense heat. This dish is celebrated for its tender and crisp qualities, achieved through a rapid stir-frying technique known as ‘Bao Chao,’ which ensures the kidney remains juicy and crunchy without becoming chewy. Traditionally, this culinary masterpiece is paired with wood ear mushrooms and slices of bamboo shoots, offering a delightful combination of textures.

📋Ingredients

• 2 Fresh pig’s kidneys
• 50g Dried wood ear mushrooms (soaked and trimmed)
• 50g Winter bamboo shoots (sliced)
• 10g Ginger (sliced)
• 10g Garlic (sliced)
• 2 Scallions (cut into segments)
• 1 tablespoon Shaoxing wine
• 1 tablespoon Light soy sauce
• 1 teaspoon Dark soy sauce (for color)
• 2 teaspoons Aged vinegar (to remove odor and add brightness)
• 1 teaspoon Sugar
• 1 tablespoon Cornstarch (for the slurry)
• 1/2 teaspoon White pepper powder
• 3 tablespoons Vegetable oil

🔪How to Prepare

• Step 1: Cleaning and Prepping the Kidneys

  • Begin by slicing the kidneys lengthwise. The crucial step here is to thoroughly remove the white or purple internal glands, known as the medulla, as these contribute to a strong odor. Rinse the cleaned kidneys several times in cold water, adding a splash of vinegar to help neutralize any remaining odor.

  

• Step 2: Crafting the ‘Flower’ Patterns

  • Place the kidney flat with the inner side facing up. Use a sharp knife to score parallel lines at a 45-degree angle, ensuring you cut about two-thirds deep. Rotate the kidney and repeat to create a diamond or cross-hatch pattern. Finally, slice the kidney into bite-sized rectangular pieces.

  

• Step 3: Blanching and Sauce Preparation

  • Quickly blanch the kidney pieces in boiling water, adding a bit of cooking wine, for just 10 seconds until they curl into ‘flowers.’ Drain them immediately. In a separate bowl, mix together the light and dark soy sauces, vinegar, sugar, pepper, and cornstarch slurry to create the sauce for stir-frying.

  

• Step 4: Stir-Frying the Aromatics

  • Heat oil in a wok until it shimmers. Add the ginger, garlic, and scallions, stir-frying quickly. Incorporate the wood ear mushrooms and bamboo shoots, cooking for about 30 seconds to release their aromatic essence.

  

• Step 5: Executing the Quick Fry

  • Turn the heat to its highest setting. Add the blanched kidney flowers and immediately pour in the prepared sauce. Stir-fry energetically for no more than 20 to 30 seconds, until the sauce thickens and coats the kidneys with a glossy finish. Serve without delay.

  

Essential Tips & Tricks

• Odor Management: Thorough cleaning is paramount. Any remaining internal glands will lead to an unpleasant taste. Soaking the kidneys in milk or water with vinegar for around 15 minutes can further enhance the dish’s flavor.
• Precision in Scoring: The scoring should be sufficiently deep to allow the kidney to curl, but not so deep as to cut through completely, maximizing the sauce’s adherence.
• Speed is Critical: The stir-frying process for the kidneys should not exceed 30 seconds to maintain their desired texture. Overcooking results in a rubbery consistency.
• Prepare Your Sauce Ahead: In Bao Chao cooking, every second counts. Have your sauce ready before you begin stir-frying.

🧪Nutritional Information (Per Serving)

• Calories: 215 kcal
• Protein: 25 g
• Total Fat: 11 g
• Carbohydrates: 5 g
• Iron: 43% DV (Kidneys are an excellent source of heme iron)
• Selenium: 115% DV (Known for its high antioxidant content)
• Sodium: 520 mg