Roasted Chicken Kidney

Roasted Chicken Kidney

1. First remove all the oil on the chicken gizzards and wash them. The mucus on the intestines needs to be scraped with a knife. Then use salt and cornstarch directly on the chicken gizzards and rub for 2 minutes. After scratching and washing once, there will be no peculiar smell. Up

2. Rinse until the water becomes clear

3. Cut the washed chicken kidneys into four, the thickness is good, not too thin, cut them and put them in a bowl for later use, and then prepare all the seasonings that need to be used

4. Add water to the pot, add sliced ginger and pepper, pour the chicken kidneys into the pot with cold water, and boil on medium-low heat

5. Cook until the chicken kidneys are discolored and the water surface is foamy, then you can get out of the fire

6. The chicken kidney is cleaned again with cold water to remove the scum, rinse and drain the water

7. Pour the drained chicken kidneys into a cooking bowl, add salt, light soy sauce, oyster sauce, and a little cumin powder

8. Stir and marinate for a while

9. Then mix the remaining cumin powder and chili powder, and use half of the amount to spread on the baking tray.

10. This saves the step of turning over, and then remove the marinated chicken kidneys and spread them on a baking tray. Finally, the remaining cumin powder and chili powder are sprinkled on the surface of the chicken kidneys.

11. Put it into the oven and bake at 170 degrees for 20 minutes

Tips:

1. If the water for dialysis of chicken kidneys is still mixed up, you need to rub it with salt and cornstarch again for two more minutes, and then still rinse with water. 2. The chicken kidneys should not be cut too thin, they will shrink when roasted.