Spicy Pickled Pepper Chicken Giblets Recipe
With easily available ingredients and a rich flavor, this dish is both appetizing and great with rice.
The spicy chicken giblets, a classic Hunan stir-fry, often use frozen giblets, which can have a strong odor. To reduce this, adding fragrant vinegar during preparation helps to eliminate the smell. Lee Kum Kee Kum Chun Mushroom Flavored Dark Soy Sauce and Lee Kum Kee Panda Brand Oyster Flavored Sauce are then used for coloring, flavor enhancing, and reducing the gamey taste.
The final touch of Lee Kum Kee Less Sodium Soy Sauce, combined with the acidity and spiciness of pickled chili peppers, adds a vibrant wok aroma, infusing the dish with a rich, multi-layered fermented umami. The pickled chili peppers, which are naturally salty, pair perfectly with the Lee Kum Kee Less Sodium Soy Sauce to balance the flavors.
What you’ll need
Ingredients
- 300g chicken giblets
- 100g pickled peppers
- 20g ginger
- 20g garlic
Seasoning
- 10g Lee Kum Kee Selected Seasoned Aromatic Vinegar
- moderate amount of cooking wine
- 15g Lee Kum Kee Less Sodium Soy Sauce
- 5g Lee Kum Kee Kum Chun Mushroom Flavored Dark Soy Sauce
- 5g Lee Kum Kee Panda Brand Oyster Flavored Sauce
Made with
Lee Kum Kee products
How to make it
-
Blanch the chicken giblets in boiling water with vinegar to remove any odor.
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Heat oil in a pan add the chicken giblets, and stir-fry on high heat.
-
Add a splash of cooking wine for fragrance, then add ginger, garlic, pickled peppers, and the seasonings. Stir-fry until everything is well combined.
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