I found this recipe in Yan-kit’s “Classic Chinese Cookbook”, but I can’t believe it’s classic: I never had or even saw chicken liver in China. Although that could be a coincidence and probably is, I still think it’s strange. Duck blood, yes. Pig’s liver, cow lungs, chicken feet, duck tongue, you name it. But never ever chicken livers. Let alone prepared with Worcestershire sauce! But who cares, classic or not, this is a lovely recipe. Especially when the livers are still a little pink inside.
500 gr chicken livers
½ T cornstarch
2 T chopped ginger
5 T chopped onion
3 spring onions for sprinkling
1½ T Shaoxing ricewine
For the Marinade:
1½ t salt
1½ t brown sugar
2 T dark soy sauce
1 t freshly grounded black pepper
3 t Worcestershire sauce
3 t Shaoxing ricewine
For the sauce
½ T cornstarch
6 T water/stock
3½ t dark soy sauce
1½ t Worcestershire sauce
Clean the livers and cut in 2 or 3 pieces. Rinse and drain.
Put in a plastic bag with the marinade. Marinate for 1-2 hours.
Drain them just before you start cooking and dust them with ½ T cornstarch.
In a wok, stirfry the ginger and onion for a minute or so.
Add the livers, stirfry on high fire for 2 minutes.
(You might want to use a wok or pan with Teflon)
Add the 1½ T Shaoxing wine and when it stops sizzling, lower the heat and cover the wok.
Let it simmer on low heat for 2 minute.
Add the sauce, heat it through. (you can cut 1 liver to check if it’s pink/done to your liking)
Sprinkle with spring onions and serve immediately.
Great with white rice and green beans.