Chicken Liver Stir-Fry
Ingredients
MARINADE
- 12 ounces chicken livers sliced to 1/4” (1/2 cm) pieces
- 2 tsp Shaoxing wine (or dry sherry)
- 1/2 tsp salt
- 1-1/2 tsp cornstarch
SAUCE
- 1/4 cup chicken broth
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 2 tsp sugar
- 1-1/2 tsp cornstarch
- 1/4 tsp ground Sichuan peppercorns (or ground black pepper)
STIR FRY
- 2 tbsp peanut oil
- 1 tsp sesame oil
- 3 cloves garlic minced
- 2 tsp minced ginger
- 1/2 onion sliced to bite-size pieces
- 1 bell or sweet pepper sliced to bite-size pieces
Instructions
MARINATE THE CHICKEN LIVERS
- Slice the chicken liver into pieces about 1/4 inch (1/2 cm) thick.
- In a bowl, combine the sliced chicken liver with 2 teaspoons of Shaoxing wine, 1/2 teaspoon of salt, and 1 1/2 teaspoons of cornstarch. Mix well to marinate, and set aside.
SAUCE
- In another bowl, prepare the sauce by mixing 1/4 cup of chicken broth, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1/2teaspoon of dark soy sauce, 2 teaspoons of sugar, 1 1/2 teaspoons of cornstarch, and 1/4 teaspoon of ground Sichuan peppercorns (or ground black pepper). Set this sauce aside.
STIR FRY
- Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat.
- Add minced garlic and minced ginger to the hot oil and stir-fry for about 20-30 seconds until fragrant.
- Add the sliced onion and bell pepper (or sweet pepper) to the skillet and stir-fry for 2-3 minutes until they begin to soften.
- Add the marinated chicken liver to the skillet and stir-fry for about 2-3 minutes until the liver pieces turn brown and are no longer pink inside.
- Pour the prepared sauce into the skillet and stir well. Continue to cook for another 1-2 minutes until the sauce thickens and coats the ingredients.
- Drizzle 1 teaspoon of sesame oil over the stir-fry and give it a final toss. Serve immediately and enjoy your Chicken Liver Stir-Fry!
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