Chicken Kidney Fritters Recipe

Chicken Kidney Fritters Recipe

Ingredients:

• 4 oz chicken kidneys

• 2 1/2 cups chicken stock

• 1/2 tablespoon cooking wine or sherry

• 3/4 teaspoon salt

• 5 tablespoons water

• 3 egg yolks

• 1/2 cup cornstarch

• 1 cup cornstarch

• Oil for frying

Method:

1. Lightly score the membrane of the kidneys and squeeze them to remove the kidney meat; place in a pot

2. Add chicken stock, cooking wine and salt and bring to boil

3. Slowly add water, egg yolks, and 1/2 cup cornstarch while stirring. Cook and stir for about 2-3 minutes. Add 1 tablespoon of oil, mix thoroughly.

4. Pour the mixture on an oiled plate; refrigerate to set. When set and cool, cut into 2-inch diamond-shaped pieces.

5. Dip the diamond-shaped pieces in water then coat them with cornstarch

6. Heat the wok then add oil; deep fry the kidney pieces over high heat for 4 minutes, or until golden. Remove and serve

7. The pieces of kidney must be deep-fried in several batches to maintain the high heat of the oil and to prevent them from becoming soft.