Ingredients
200 g cleaned chicken gizzards, 100 g celery.
Seasonings
20 g scallion segments, 10 g ginger slices, 1 teaspoon each of salt, MSG, and sesame oil, 2 teaspoons Shaoxing wine, and 2 teaspoons vegetable oil.
Steps
1. Bring a pot of water to a boil, add ginger slices, scallion segments, cooking wine, and chicken kidneys, then cook over low heat until done. Remove the pot from heat with the liquid and let cool. Take out the chicken kidneys, cut them in half, peel off the outer membrane, and cut each into two pieces.
2. Wash and trim the celery, split it lengthwise, then cut into 2 cm (about 3/4 inch) diamond-shaped pieces. Blanch in boiling water until just tender, then drain. Toss with a little cooking oil, spread out to cool, and place in a bowl. Add the chicken kidneys, salt, MSG (or to taste), and sesame oil. Mix thoroughly, then plate and serve.