Chinese Style Kidney, Pork Slices & Egg Soup Step-By-Step to Clean & Prepare Kidney | BIG Bites MY

Chinese Style Pork Slices, Kidney & Egg Soup

This is a delicious and nutritious quick soup to prepare, but many people do not fancy eating organ meat nowadays. Many also do not want to attempt to cook this dish because they feel it is difficult to properly clean the kidneys and the slight odor of ammonia is hard to get rid of. Pork kidney is a nutritious organ meat that contains many vitamins and minerals. Organ meat contains high levels of iron, and is packed with protein. They can help with muscle growth, red blood cell production, and immune health. Because the kidney functions as the filtration system in the pig's body, it is important to properly clean and prep the organ before cooking. Thoroughly cleaning the kidney also gets rid of the smell of ammonia (urine). Many people get intimidated by the preparation process. It is actually SO EASY LAH! Just follow my step-by-step guide and then practice whenever you can! A bowl of kidney soup with rice is simply heavenly. Or cook the soup, and then add in some rice noodles (mee suah) - simply delicious!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 25 minutes

Cooking time: 15 minutes

Serving: 1 to 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• Group A:
• 1 pork kidney
• 1/2 teaspoon salt
• 1 tablespoon corn flour
• Group B:
• 100g sliced pork
• 1/2 teaspoon soy sauce
• 1/2 teaspoon corn flour
• 30ml Shao Xing wine
• 1 tablespoon sesame oil
• 1 tablespoon groundnut oil
• 1 thumb ginger
• 1 teaspoon chicken stock granules
• 1/4 teaspoon salt
• 1 egg
• 500ml water

Method:

1. Marinating Sliced Pork (Ingredients: Group B): 
• Add soy sauce and corn flour to the sliced pork. Stir to coat the pork slices with the ingredients and let it marinade in the refrigerator while prepping the other ingredients.
2. Ginger:
• Peel and julienne the ginger. Set aside for later.
3. Step-By-Step to Clean & Prepare Pork Kidney (Ingredients: Group A):
• To prep the kidney, cut it in half lengthwise with a sharp knife
• The white part inside the kidney is the waste filtration system in the pig's kidney that has to be removed. It has a slight odor of ammonia. Use a sharp paring knife and slowly cut away the web-like membranes.
• Repeat the process for the second half of the kidney
• Lightly score a crisscross pattern on the surface (outer part) of the kidney. Do not cut all the way through.
• Cut the kidney into 1-inch-wide pieces
• Add salt and corn flour to the kidney slices. Massage the sliced kidney with the salt and corn flour concoction to clean them.
• Wash off the salt and corn flour coating with water. Repeat a few times to ensure all the impurities are rinsed off.
• When the water runs clear, remove the kidney slices. The kidney should not smell of ammonia anymore.
4. Egg:
• Whisk the egg
• Heat up the groundnut oil over MEDIUM HIGH heat
• When the oil is hot, pour in the whisked egg and fry over MEDIUM HIGH heat
• Flip the egg when the bottom has set and fry until both sides are golden brown
• When the fried egg is set and golden brown, tear it up into small pieces
5. To cook the soup, heat up sesame oil over MEDIUM LOW heat. Add julienned ginger and stir fry the ginger until aromatic and golden brown.
6. Add water and bring it to a boil over MEDIUM HIGH heat
7. Add chicken stock granules
8. When the broth starts boiling, add the marinated pork slices. Bring it to a boil again over MEDIUM HIGH heat.
9. When the broth comes to a boil again, add the fried egg
10. Add salt. Taste and flavor to your liking.
11. Add Shao Xing wine and stir to combine
12. When the soup has come to a boil again, add the kidney slices. Let them boil for about 30 seconds and turn off the heat. Kidney cooks quickly, and it will continue cooking in the hot liquid.
13. Serve immediately so that the kidney slices do not overcook in the hot soup