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How to Make Stir-Fried Chicken Liver

Stir-Fried Chicken Liver

A slightly troublesome dish.

Suitable for those who enjoy eating liver. You can use other animal livers, but chicken liver tastes better.

Requires beginners to have some blanching skills.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Raw chicken livers
  • Garlic sprouts (Note: Garlic sprouts refer to the green shoots of garlic plants at a certain stage of growth. In some regions, they are called green garlic. This is a special note.)
  • Scallions (large green onions), ginger, cooking wine
  • Table salt, chicken bouillon powder (or MSG), five-spice powder (or thirteen-spice powder), white pepper powder
  • BBQ seasoning or cumin powder (optional)
  • Sesame seeds (optional)
  • Cooking oil

Calculations

Determine how many servings you plan to make before each preparation. One serving is exactly enough for 2 people.

Per serving:

  • Raw chicken livers: 5 pieces (approx. 800g)
  • Garlic sprouts: approx. 200g (add more if you like them)
  • Scallions: 150g (divide into two parts: 100g cut into sections, 50g sliced)
  • Ginger: 120g (divide into two parts: 70g sliced, 50g diced)
  • Cooking wine: 30ml
  • Table salt: 5g
  • Chicken bouillon powder: 5g (MSG can be used as a substitute)
  • Five-spice powder: 5g (thirteen-spice powder can be used as a substitute)
  • White pepper powder: 5g
  • BBQ seasoning or cumin powder: 10g (optional)
  • Sesame seeds: 5g (optional)
  • Cooking oil: 30ml

Instructions

  • Clean the chicken livers and set aside.
  • Wash the garlic sprouts, cut them into sections, and set aside.
  • Wash the scallions. Take 100g and cut into sections; take 50g and slice. Set aside.
  • Clean the ginger. Take 70g and slice; take 50g and dice. Set aside.
  • Step 1: Blanching
  • Place the cleaned chicken livers in a pot. Add cold water to submerge the livers. Add the 100g of scallion sections, 70g of sliced ginger, and 30ml of cooking wine.
  • Turn the heat to high. Once the water boils, reduce to medium heat and skim off the foam. Wait for 5-10 minutes.
  • Turn off the heat. Remove the livers, rinse them with cold water, and clean them thoroughly.
  • After cleaning, slice the livers and set aside.
  • Step 2: Stir-frying
  • Turn the heat to medium. Add 30ml of cooking oil to the pot and wait 10 seconds for the oil to heat up.
  • Add the 50g of sliced scallions and 50g of diced ginger. Stir-fry until fragrant.
  • After becoming fragrant, add the sliced chicken livers. Stir-fry until they turn slightly yellow.
  • Add the garlic sprouts. Stir-fry for 30 seconds until just cooked, then reduce the heat to low.
  • Add the seasonings:
    • Table salt: 5g
    • Chicken bouillon powder (or MSG): 5g
    • Five-spice powder (or thirteen-spice powder): 5g
    • White pepper powder: 5g
    • BBQ seasoning or cumin powder: 10g (optional)
  • Turn the heat back to high and stir-fry quickly for 30 seconds to prevent burning. Turn off the heat.
  • Transfer to a plate. You can sprinkle 5g of sesame seeds as garnish. If you don't like it or don't have any, you can skip this step.

Additional Content

  • When blanching, pay attention to the boiling water level to prevent overflow and avoid potential hazards.
  • After blanching, it is recommended to rinse the chicken livers with cold water; ice water is preferred for a better texture.

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.