Stir-fry Pork & Kidney in Huiji sauce 汇集炒猪肉猪腰

Check out my other dishes created with Huiji Waist Tonic:

Fresh Huaishan and Eryngii Mushroom in Huiji Sauce 汇集鲜淮山杏鮑菇
Steamed Red Date Huiji Layer Cake 养生养颜红枣汇集千层糕

 

Many ladies especially those who have gone through confinement would be familiar with this dish. It's supposedly nourishing for the body, such as strengthening the waist and kidney.

For me, it's also a childhood dish as my mum likes pork kidney and would cook it with pork slices, ginger and sesame oil once in a while. I love the bouncy texture of the kidney and the tantalising sauce which always makes me go for more rice! 

Initially I shunned away from cooking it at home as I didn't know how to clean and rid the stinky odour from the kidney, but after learning from the friendly wet market butcher and picking up tips from the internet, I realise it's much easier than expected!

Basically at the wet market (where I frequent), the kidneys are sold in a set comprising of two kidneys. The butcher would slice open each kidney and help to remove a whitish layer at the insides. This whitish layer must be removed completely as it's the dirtiest and smelliest portion. And so, I'll get four slices in total.

What I do is, make shallow criss-cross slits on the four slices of kidney, then cut the kidney into bite-size pieces. Place the cut slices of kidney in a bowl of water with some shallots. Let them soak for 10 mins, after that drain the water and rinse with running tap water for a few mins. Soak for 10 mins again, drain and rinse again. Repeat this process till the water runs clear when rinsing the kidney slices. Finally, blanch the kidney slices in boiling water for 30s, drain and the kidney slices are rid of the odour :)

 

Stir-fry Pork & Kidney in Huiji sauce 汇集炒猪肉猪腰

Ingredients

• 200g pork kidney (1 set)
• 10-12 pieces of shallot
• 200g pork tenderloin, sliced
• 2 tbsp ginger, julienned
• 2 tbsp sesame oil
• 30ml Huiji Waist Tonic
• 1/2 tbsp oyster sauce
• 1 tbsp hua tiao chinese cooking wine
• Corn starch and water to make slurry
• Chinese parsley, for garnish

Steps

1. Slice open the 2 kidneys (to get 4 pieces) and use a small sharp knife to carve away the whitish layer on the insides. Skip this step if the butcher has already done it for you.
2. Make shallow criss-cross slits on the 4 pieces of kidney, then cut them into bite-size pieces.
3. Place the cut slices of kidney in a bowl of water with the shallots. Let them soak for 10 mins, after that drain the water and rinse with running tap water for a few mins. Soak for 10 mins again, drain and rinse again. Repeat this process till the water runs clear when rinsing the kidney slices.
4. Finally, blanch the kidney slices in boiling water for 30s, drain and the kidney slices are rid of the unpleasant odour.
5. In a frying pan (on medium heat), add sesame oil and julienned ginger, stir fry till ginger is slightly browned and fragrant.
6. Add the pork slices and quick stir fry for 1 min till the pork turns opaque.
7. Add the kidney slices and quick stir fry for another min.
8. Add the Huiji waist tonic, oyster sauce and hua tiao, quick stir fry to combine, cover and simmer for 5 mins.
9. Add the corn starch slurry to thicken the sauce.
10. Garnish with chinese parsley if desired, dish is ready to be served, best eaten hot. 

Totally love how this dish turns out with the addition of Huiji Waist Tonic; it adds a bittersweet depth to the sauce and overall complemented the pork kidney and tenderloin very well. Even the HB enjoyed the dish :)

With this dish, it's double nourishment as Huiji Waist Tonic helps in strengthening the body and waist, as well as invigorating vital energy and blood :)

Thank you to Singapore Home Cooks and Huiji Waist Tonic for offering me this opportunity to try this product! Currently there's a Mother's Day promotion, check out the website for more info :)