15 Minute Chef: Blanched pig's kidney and liver

This is a dish to serve to good friends who won't flee the dinner table at the sight of offal. The key to success is not to overcook them; both the kidney and liver should be blanched quickly, so they're slightly pink at the centre. If the pieces are grey all the way through, they'll be tough.

When buying the kidney, have the butcher slice it open and remove all the veins and dark spots. When you get it home, rinse the kidney thoroughly with cold water, then put it in a bowl of lightly salted ice water in the fridge until it's time to cook. Recipe:

1 pork kidney (about 300 grams), halved and cleaned

200 grams pork liver

4-6 spring onions, sliced lengthwise into fine shreds, then cut into 4cm pieces

About 20 grams fresh ginger, peeled and julienned

Fresh coriander sprigs

About 30ml cooking oil

About 45ml soy sauce

• Rinse the liver under cool water then slice about 5mm thick.
• Drain the kidneys, rinse with water then drain again. Lay them on a cutting board and score the smooth side in a cross-hatch pattern, slicing 3mm-5mm deep, depending on the thickness.
• Cut the kidney into 2cm-wide pieces.
• Bring two pots of water to the boil.
• Cook the kidney and liver separately, blanching them so they're still slightly pink in the centre.
• Drain thoroughly, then pile together on a serving plate.
• Top with the spring onion, ginger and coriander.
• Heat the cooking oil in a small pan, and when it's very hot pour it over the aromatics so they sizzle and wilt.
• Drizzle the soy sauce on top, then serve with bowls of congee or white rice.

Susan Jung susan.jung@scmp.com