Main ingredients 🥩
chicken intestinesgarliconiongreen chili peppersoyster saucetonkatsu saucechicken meat
Solo Cooking God's Chicken Intestine Vegetable Stir-Fry
Blanch chicken intestines in boiling water to remove off-flavors, then stir-fry thoroughly with whole garlic and season with a rich, savory sauce—this is the most cost-effective and delicious drink companion dish.
🙋 Recommended for
- ⭐ Those who want to make a satisfying, rich, and affordable drink companion at home without breaking the bank
- ⭐ People who enjoy the clean, chewy texture of chicken intestines without any gamey odor
- ⭐ Fans of foolproof, sweet-and-salty street-style stir-fries
Ingredients needed 🛒1 servings
- chicken intestines 300g
- whole garlic generously
- onion 1/2
- green chili peppers 1~2
- vegetable oil generously
- oyster sauce 1 tablespoon
- tonkatsu sauce 1 tablespoon
- sugar 0.25 tablespoon
- salt a pinch
- pepper a pinch
- sesame seeds a pinch
Recipe 🍳
- Place 300g of chicken intestines into boiling water and blanch for 3 to 4 minutes until fully cooked. Discard the blanching water and rinse thoroughly under running water to remove impurities.
- Wipe the pan with a kitchen towel, then add generous vegetable oil. Add the blanched chicken intestines and whole garlic (with tips removed) to the pan.
- Reduce heat to low and cut the chicken intestines into bite-sized pieces using scissors—either long or thick, depending on preference.
- Stir-fry over medium-high heat until the garlic and chicken intestines turn golden brown and fragrant.
- Add chopped large onion and sliced green chili peppers to the pan.
- Add 1 tablespoon oyster sauce, 1 tablespoon tonkatsu sauce, 0.25 tablespoon sugar, and a pinch each of salt and pepper. Stir well to evenly distribute the seasoning.
- Turn off the heat when the onion still has a crisp texture and sprinkle with sesame seeds to finish.
- Blanch chicken intestines in boiling water for 3–4 minutes, then rinse under running water to remove impurities.
- In an oiled pan, add whole garlic and blanched intestines, cut into bite-sized pieces, and stir-fry until golden brown.
- Add onion and green chili peppers, then quickly stir-fry with oyster sauce, tonkatsu sauce, and sugar over high heat, finishing with sesame seeds.
Cooking tips 💡
- Pre-boiling the chicken intestines not only cleans them effectively but also ensures they are fully cooked through, so you can cook with confidence without worrying about undercooking.
- The garlic may burn while cutting the intestines, so reduce the heat to low during cutting and increase it again when stir-frying to ensure proper browning.
- The combination of oyster sauce and tonkatsu sauce perfectly recreates the signature savory, sticky umami taste of street-side stalls.
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