Ingredients
Chicken gizzards and chicken livers, 350 g (about 12 oz) total, 10 g dried black fungus, 100 g (about 3.5 oz) leafy greens, broth as needed.
Seasonings
80 g (about 6 tbsp) lard, 20 g each ginger, garlic, and soy sauce, 25 g each scallions and Shaoxing wine, 30 g (about 3 tbsp) wet cornstarch slurry, 5 g each salt and MSG, 3 g (about 1 tsp) vinegar.
Instructions
1. Remove the white membrane from both sides of the chicken gizzards and slice them; slice the chicken livers; then marinate the gizzards and livers with cooking wine, soy sauce, and salt, coat with wet starch, and toss with a little oil; soak the wood ear mushrooms until fully rehydrated, trim and clean them; cut the leafy greens into sections and slice the stems; slice the scallions, ginger, and garlic.
2. Combine soy sauce, cooking wine, MSG, wet starch, and the scallions, ginger, garlic, and broth in a bowl to form the sauce.
3. Heat the lard in a wok until hot, then add the chicken gizzards and chicken livers, stir-frying until nearly cooked. Add the wood ear mushrooms and greens, continuing to stir-fry. Pour in the pre-mixed sauce, stir everything together evenly, add a few drops of vinegar, then remove from heat and plate. This dish is savory and aromatic, with tender-crisp gizzards and livers.