Ingredients
Chicken gizzards and livers (1 set), cucumber slices (100 g / about 3.5 oz), rehydrated white wood ear mushrooms (3 pieces), rehydrated black wood ear mushrooms (3 pieces).
Seasonings
15 g ginger slices, a little minced garlic and shredded scallions, 1 teaspoon salt, 1/2 teaspoon MSG, and appropriate amounts of water starch, sesame oil, and vegetable oil.
Steps
1. Tear the white wood ear mushrooms and wood ear mushrooms into pieces, blanch them in boiling water until fully cooked, then remove and rinse under cold water.
2. Rinse the chicken gizzards and livers, drain, and slice. Mix with salt, MSG, and water starch, then marinate for 10 minutes. Blanch in boiling water until cooked through, remove and rinse under cold water, drain well. Toss with salt, MSG, and sesame oil.
3. Place a wok over high heat, add oil and heat until hot. Fry the ginger slices until browned (then discard them), then add minced garlic and shredded scallions, stir-frying until fragrant. Remove from heat and pour this aromatic oil over the chicken gizzards and other innards. Add the silver ear fungus pieces, wood ear fungus pieces, and cucumber slices, then toss everything together until well combined.