Chicken Liver with Onion and Pepper (Print Version)

# Ingredients:

01 - 12 oz chicken liver, sliced to 1/4-inch pieces.
02 - 2 teaspoons Shaoxing wine or dry sherry for marinade.
03 - 1/2 teaspoon salt.
04 - 1 1/2 teaspoons cornstarch for marinade.
05 - 1/4 cup chicken broth.
06 - 1 tablespoon Shaoxing wine or dry sherry for sauce.
07 - 1 tablespoon light soy sauce.
08 - 1/2 teaspoon dark soy sauce.
09 - 2 teaspoons sugar.
10 - 1 1/2 teaspoons cornstarch for sauce.
11 - 1/4 teaspoon ground Sichuan peppercorns or black pepper.
12 - 2 tablespoons peanut oil.
13 - 3 cloves garlic, minced.
14 - 2 teaspoons minced ginger.
15 - 1/2 onion, sliced.
16 - 1 bell pepper, sliced.
17 - 1 teaspoon sesame oil.

# Instructions:

01 - Mix liver with wine, salt, and cornstarch. Handle gently with fingers for even coating.
02 - Mix all sauce ingredients in a bowl until well combined.
03 - Sear liver in single layer for 1 minute per side until golden brown and just cooked through.
04 - Stir-fry garlic and ginger until fragrant, then add onion and cook 1 minute.
05 - Return liver to pan with peppers, add sauce and cook until thickened. Add sesame oil and serve.

# Notes:

01 - Remove blood vessels for cleaner flavor.
02 - Use fingers to mix marinade gently.
03 - Drain excess marinade liquid before cooking.

Back