Stir-Fried Liver and Garlic Chives
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 5 min
½ lb (200 g) chicken liver
Marinade
1 tablespoon oyster sauce
¼ teaspoon doubanjiang (spicy fermented bean paste)
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 tablespoon cornstarch
1 tablespoon vegetable oil, divided
½ onion, sliced
7 oz (200 g) soybean sprouts
½ bunch garlic chives, cut into 2” lengths
2 teaspoons sesame oil
1 clove garlic, minced
1” piece fresh ginger, peeled, minced
Sauce Mixture
1 tablespoon soy sauce
1 tablespoon sake
1 tablespoon oyster sauce
1 tablespoon mirin
½ tablespoon cornstarch, dissolved in ½ tablespoon of water
Remove blood and membrane from chicken liver and rinse well under running water. Pat dry livers with paper towels and cut into 1 ½” pieces.
In a medium bowl, combine ingredients for Marinade. Add chicken liver and marinate for 30 minutes. Gently pat dry excess sauce and sprinkle with cornstarch. Set aside.
Preheat the pan over medium-high heat for about 90 seconds. Add in ½ tablespoon of vegetable oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add in onions, soybean sprouts and chives into the pan. Stir-fry for about 1 minute or until sprouts are translucent. Remove from the pan and set aside.
Add in the remaining vegetable oil and spread evenly over medium-high heat. Place liver from Step 1 in the pan. Brown for about 1 minute on each side and remove from the pan.
In the same pan, add in sesame oil, garlic and ginger and sauté for about 30 seconds or until fragrant. Add back the liver into the pan, add in Sauce Mixture and bring to a simmer. Add back the vegetables from Step 3 into the pan and stir-fry for about 1-2 minutes.
Turn off the heat, drizzle cornstarch mixture and quickly stir. Reheat the pan over medium-high heat and bring to a simmer and serve.
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