Chicken Liver with Onion and Pepper (爆炒鸡肝)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
259 kcal
-
Course
Main Course
-
Cuisine
Chinese
Chicken Liver with Onion and Pepper (爆炒鸡肝)
Description
This dish begins with chicken livers sliced to about 1/4 inch thick, marinated in Shaoxing wine, salt, and cornstarch to tenderize and provide a protective coating. The marinade forms a slight slurry coating that helps retain moisture and reduce splatter when cooking. Excess liquid should be drained or extra cornstarch added before cooking to avoid excess moisture.
The livers are stir-fried in hot peanut oil until golden brown and just cooked through, then removed. Aromatic garlic and ginger are briefly cooked before adding sliced onion. The livers and sliced bell pepper return to the pan, and a sauce made with chicken broth, soy sauces, sugar, cornstarch, and Sichuan peppercorn is added to coat and flavor the ingredients.
The cooking process results in tender, flavorful chicken liver pieces with a glossy, savory sauce complemented by the crispness of the onions and sweet pepper. The Sichuan peppercorn adds mild heat and a unique aroma.
When preparing, remove any visible blood vessels for cleaner flavor. Use fingers to mix the marinade to avoid damaging the delicate livers. Ensure liver pieces are not overcrowded in the pan to achieve even browning. Adjust cornstarch usage to manage sauce thickness and avoid splattering during cooking.
Ingredients
Marinating
- 12 oz chicken liver , sliced to 1/4” (1/2 cm) pieces (*Footnote 1)
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1 1/2 teaspoon cornstarch (*Footnote 2)
Sauce
- 1/4 cup chicken broth
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce light
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 1/2 teaspoon cornstarch
- 1/4 teaspoon Sichuan peppercorn or ground black pepper, ground
Stir fry
- 2 tablespoons peanut oil
- 3 cloves garlic , minced
- 2 teaspoons ginger minced
- 1/2 onion , sliced to bite-size pieces
- 1 bell pepper sliced to bite-size pieces, or sweet pepper, or both
- 1 teaspoon sesame oil
Instructions
Marinate the liver
- Add the chicken liver to a medium-sized bowl. Drain off any excess liquid. Add the Shaoxing wine and salt. Gently mix well with your hand (*Footnote 3). Sprinkle with the cornstarch. Mix again to coat the liver evenly.
Mix the sauce
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
To make the stir fry
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Spread the sliced chicken liver without overlapping. Cook for 1 minute without touching, until the bottom turns golden brown. Flip to cook the other side, 1 minute or so, until just cooked through. Let it cook a bit longer if you still see blood seeping out. Transfer the cooked liver to a plate and set aside.
- Add the remaining 1 tablespoon oil and the garlic and ginger. Stir a few times to release the fragrance.
- Add the onion. Stir and cook for 1 minute.
- Return the cooked liver to the pan and add the pepper. Stir the sauce again until the cornstarch is dissolved completely. Pour it into the pan. Stir and cook until the sauce thickens and coats the ingredients evenly.
- Turn off the heat and swirl in the sesame oil. Give it a final stir and immediately transfer everything to a serving plate.
- Serve hot over steamed rice as a main dish.
Notes
- Remove any clotted blood vessels from liver slices for a cleaner taste.
- Use fingers to mix cornstarch in the marinade gently, to avoid breaking the liver pieces and ensure even coating.
- If excess liquid appears after marinating, add more cornstarch or drain liquid to prevent splattering during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 259kcal | 13% |
| Carbohydrates | 11.6g | 4% |
| Protein | 22g | 44% |
| Fat | 13.7g | 21% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 479mg | 160% |
| Sodium | 679mg | 28% |
| Potassium | 344mg | 7% |
| Fiber | 0.9g | 4% |
| Sugar | 5.7g | 11% |
| Calcium | 22mg | 2% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
