Description
A dish making you eat endless rice, where 'Yaxue' (jellified duck blood)—familiar from Mala Hot Pot—is rapid-fried on high with massive chives and Shacha sauce (or doubanjiang).
Restaurants serving Stir-fried Duck Blood with Chives
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck blood tofu(Yaxue)
- Chives
- Shacha sauce(or Doubanjiang)
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- [Yaxue Prep] Julienne or slice 'Yaxue' (looks like jiggly liver) sold in Taiwanese markets. Parboil for a few mins in salted water to remove odor/scum, drain.
- Cut chives (Jiucai) to 5cm, mince garlic and ginger.
- Heat oil in a wok, fragrantly sauté garlic, ginger, red chili.
- Add
- tbsp of the key flavor 'Shacha sauce' or 'Doubanjiang' to transfer aroma to oil.
- Toss in parboiled Yaxue, stir-fry gently (so it doesn't break) but on high heat.
- Add soy sauce, a little sugar, wine, and water; braise-fry slightly until Yaxue absorbs flavors.
- Finally dump in chives, remove from heat quickly once chives wilt slightly.
Learn more Spice, substitutes, tips
Key spices
Shacha richness and intense chive aroma
Substitutes at Japanese supermarkets
Pork liver or thick fried tofu (texture differs)
Pairing
White Rice or Kaoliang liquor
Trivia
[For Adults] Many Japanese avoid it hearing 'blood', but it has zero odor; texture is 'slightly bouncy supreme silken tofu'. Famous in hot pot, but this chive stir-fry is a massive staple in taverns. Chive's intense flavor and Shacha's richness transform plain Yaxue into the ultimate side dish.
Eating tips & etiquette
[Unique Eating] Scoop the flavor-soaked jiggly duck blood and crisp chives together with a spoon, place over white rice, and shovel it down sauce and all!
Allergen
Soy, Wheat, Shrimp (from Shacha)