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• 225 gm Pig's kidney
• 1 tsp Salt
• 1 tblsp Sherry
• 1/2 tblsp Cornflour
• 1 tblsp Chili powder
• 1 slice Ginger
• 2 Spring onions
• 1 Garlic clove
• 1 tsp Black pepper, ground

• 1 tblsp Sugar
• 1 1/2 tblsp Vinegar
• 1 1/2 tblsp Soya sauce
• 2 tsp Cornflour
• Stock

Method

Split the kidneys in half lengthwise and remove the grisle. Score the surface diagonally in a criss-cross pattern and cut them into oblong pieces. Marinate in the salt, sherry and cornflour.

Finely chop the ginger, onions and garlic.

Mix the sauce ingredients.

Heat up the oil and deep fry the kidney for about 1 minute. Remove the kidneys and drain. Pour away the oil except for about 1 tblsp.

Put the chili powder in the oil and stir fry until it changes colour. Add the kidneys, ginger, onion, garlic and pepper. Stir a few times then add the sauce mixture and blend well. As soon as the sauce starts to bubble, dish out and serve.