Chicken and other bits

Chicken and other bits

Green Pickled Peaches
Chris Chen

You might be like me: I am still rather wary of eating offal although I work with it on a constant basis. This dish is designed as an opportunity to sample many different textures without having to commit to a large portion of offal.

For the sauce


Quantity Ingredient
1 teaspoon wheat starch or potato flour
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
2 tablespoons chinkiang vinegar
150ml light chicken s tock
sugar, to taste

For the chicken and other bits

Quantity Ingredient
150g chicken gizzards
poaching liquid, (see note)
200g duck tongues
1 teaspoon caster sugar
1/2 teaspoon salt
1 teaspoon soy sauce
1 teaspoon wheat starch or potato flour
1 chicken breast fillet, about 200 g, cut into 2 cm cubes
150g chicken hearts
ginger juice, from a 5 cm piece of ginger, (see glossary)
spring onion juice, from 5–6 scallions, (see glossary)
2 1/2 tablespoons peanut oil
5 garlic cloves, thinly sliced
5cm piece of ginger, thinly sliced
5 dried red chillies, cut in half and seed s shaken out, left whole
1 teaspoon sichuan peppercorns, left whole
4 spring onions, cut into 2.5 cm lengths
100g freshly roasted peanuts
1 teaspoon sesame oil
sugar, to taste


  1. Make the sauce:
  2. Mix together all the ingredients except the sugar. Taste, then add sugar if you think necessary.
  3. Prepare the chicken and other bits:
  4. Trim the chicken gizzards to get rid of the tough white inner lining, trying not to split the sac which contains seeds and grit. Wash in salted water and poach in half the poaching liquid at a gentle simmer for 2–3 hours until the gizzards are tender. Cut into thin, attractive slices and set aside.
  5. Blanch the duck tongues in boiling water for a few seconds, then refresh in cold water. Put in a saucepan with the remaining poaching liquid and bring to the boil. Simmer for 30 minutes or until the tongues are soft but not falling apart. Take out of the liquid and reserve.
  6. Mix together the caster sugar, salt, soy sauce and starch to make a marinade. Add the chicken breast pieces, toss well to coat and leave for 30 minutes. Split the chicken hearts in half and clean of any blood clots. Slice each one into 4 pieces. Put in a bowl with the ginger juice and spring onion juice and leave to marinate.
  7. Heat a frying pan or wok over high heat. Add the oil and quickly fry the chicken breast until coloured then remove. Add the chicken hearts to the pan and stir-fry for 1–2 minutes until just cooked, then remove. Reduce the heat to medium, add the garlic and ginger and fry until starting to colour. Add the chillies and peppercorns and fry until the chillies become dark red and smell toasty. Add the spring onions and let the mixture come back up to heat. Add the sauce, bring to the boil and simmer until it begins to thicken. Toss in the chicken breast and warm through. Stir in the duck tongues, chicken hearts and gizzards, the peanuts and lastly the sesame oil. Taste to see if you need to add sugar or salt, then serve immediately.

To make poaching liquid

  • To make the poaching liquid, put 1 litre of water, 1 tablespoon of crushed rock sugar, a 2 cm piece of bruised ginger, 2 lightly crushed garlic cloves, 1 red Asian shallot (sliced in half), 1 star anise, 2 cloves, 1 teaspoon of black peppercorns, 2 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce and 2 teaspoons of shaoxing wine in a large pan. Bring to the boil and simmer until the aromats smell appetising.
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