Ingredients
300 g (about 10.5 oz) chicken broth, 100 g (about 3.5 oz) duck pancreas, 50 g (about 1.75 oz) each of duck feet and duck tongues, 30 g (about 1 oz) duck kidneys.
Seasonings
5 g sesame oil, 12 g scallion-ginger oil, ground white pepper, ginger juice, and wet cornstarch each to taste, 15 g Shaoxing wine, 10 g light soy sauce, 2 g salt, and 2 g MSG.
Instructions
1. Wash the duck pancreas, duck feet, duck tongues, and duck kidneys (remove the kidney membrane), then place them in a pot of boiling water over high heat. Once boiling, skim off the foam, reduce to low heat, and cook until tender. Drain and set aside.
2. Cut the duck pancreas into segments, slice the duck feet into strips, peel and split the duck kidneys, and clean the duck tongues. Blanch all of them in boiling water, then remove and drain well.
3. Pour the chicken broth into a wok or skillet over high heat, then add cooking wine, soy sauce, salt, ginger water, and MSG. Bring to a boil and skim off any foam. Adjust the broth to a golden color, then drizzle in a wet starch slurry to create a thin, milky-thickened sauce.
4. Gently stir in the duck pancreas, duck feet, duck tongues, and duck kidneys until well combined, then drizzle with scallion-ginger oil and sesame oil. Transfer to a bowl, sprinkle with white pepper, and serve. This dish has a golden color, a clear and light broth, a crisp and tender texture, and a deliciously fresh flavor.