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Chicken Liver Stir-Fry
Created by: Howcan Team
Ingredients
- 1 lb chicken livers, cleaned and trimmed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 green onions, chopped for garnish
Instructions
- In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Mix well and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the cleaned and trimmed chicken livers to the skillet and stir-fry for 3-4 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, heat another tablespoon of vegetable oil. Add the sliced onion, bell pepper, minced garlic, grated ginger, and red pepper flakes. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Return the cooked chicken livers to the skillet. Pour the soy sauce mixture over the livers and vegetables. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the livers and vegetables evenly.
- Season with salt and pepper to taste. Remove from heat and transfer to a serving dish.
- Garnish with chopped green onions and serve hot with steamed rice or noodles. Enjoy!
Chicken liver stir-fry is a classic dish with a rich history in Chinese cuisine. It has been a staple in Chinese cooking for centuries, known for its bold flavors and tender texture. This dish is often associated with the Sichuan region, where it is prepared with a fiery blend of spices and aromatics. Renowned chefs like Fuchsia Dunlop have popularized this dish, showcasing its versatility and depth of flavor. The key to a perfect chicken liver stir-fry lies in the balance of seasoning and the quick cooking of the livers to maintain their delicate texture. For an alternative method, some chefs marinate the livers in soy sauce and rice wine before stir-frying to enhance their flavor. Today, the best versions of this dish can be found in authentic Sichuan restaurants, where skilled chefs expertly balance the heat and umami flavors that define this beloved dish.
30 min
4
320 calories
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