Celery and Giblet Salad Recipe
(Qincai Ban Zhengan)
Chinese Recipes

Gizzards need thorough cleaning before cooking. Make sure the dark green gall bladder is not broken when removing it from the liver or it will give a sharp, bitter taste to the salad.

Ingredients

1 tsp
1/2 tsp
1/2 tsp
25 g/1 oz

1

1

Sauce:

2 tbsp
2 tbsp
1 tbsp

giblets (gizzard and liver) from 2 chickens, cut into small pieces
dry or medium sherry
salt
corn flour
wood ears, soaked in warm water for 20 minutes
slice of fresh root ginger, peeled and finely shredded
small head celery, sliced diagonally

soy sauce

vinegar
sesame seed oil
freshly ground black pepper

Method:

1. Put the giblets in a bowl and sprinkle with the sherry, salt and corn flour (corn-starch). Mix well, then leave to marinate for 30 minutes.

2. Drain the wood (tree) ears, discard the hard parts and cook in boiling water for 1 minute. Drain, rinse under cold running water and drain again.

3. Cook the giblets in boiling water for 2 minutes, then drain. Combine all the sauce ingredients together and mix with half the ginger.

4. Arrange the giblets, celery and wood (tree) ears on a serving plate and pour over the sauce. Garnish with the remaining ginger. Serve cold.