Chicken Liver with Onion and Pepper (爆炒鸡肝) Recipe

Introduction

This Chicken Liver with Onion and Pepper (爆炒鸡肝) is a flavorful and quick stir-fry that marries tender chicken livers with the sweet crunch of onions and bell peppers. The dish boasts a savory sauce balanced with a touch of Sichuan peppercorn heat. It’s a perfect choice for a nutritious weeknight dinner served over steamed rice.

Ingredients

• 12 oz chicken liver, sliced to 1/4” (1/2 cm) pieces
• 2 teaspoons Shaoxing wine (or dry sherry)
• 1/2 teaspoon salt
• 1 1/2 teaspoon cornstarch
• 1/4 cup chicken broth
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 2 teaspoons sugar
• 1 1/2 teaspoon cornstarch (for sauce)
• 1/4 teaspoon ground Sichuan peppercorns (or ground black pepper)
• 2 tablespoons peanut oil
• 3 cloves garlic, minced
• 2 teaspoons minced ginger
• 1/2 onion, sliced to bite-size pieces
• 1 bell pepper (or sweet pepper, or both), sliced to bite-size pieces
• 1 teaspoon sesame oil

Instructions

1. Step 1: In a medium bowl, add the drained chicken liver. Pour in 2 teaspoons Shaoxing wine and 1/2 teaspoon salt. Gently mix with your hand to coat evenly. Sprinkle 1 1/2 teaspoons cornstarch over the livers and mix again until coated.
2. Step 2: In another bowl, combine 1/4 cup chicken broth, 1 tablespoon Shaoxing wine, light and dark soy sauces, sugar, 1 1/2 teaspoons cornstarch, and ground Sichuan peppercorns. Stir well to form the sauce and set aside.
3. Step 3: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until hot. Spread the liver slices in a single layer without overlapping. Cook for 1 minute without stirring until the bottom turns golden brown.
4. Step 4: Flip the livers and cook for about 1 minute more until just cooked through. If any blood seeps out, cook slightly longer. Transfer the cooked liver to a plate and set aside.
5. Step 5: Add the remaining 1 tablespoon peanut oil to the skillet. Add minced garlic and ginger and stir a few times until fragrant.
6. Step 6: Add the sliced onion and stir-fry for 1 minute.
7. Step 7: Return the cooked liver to the pan and add the bell pepper slices. Stir the prepared sauce again to dissolve the cornstarch completely, then pour it into the pan.
8. Step 8: Stir continuously and cook until the sauce thickens and coats all the ingredients evenly.
9. Step 9: Turn off the heat and swirl in the sesame oil. Give the stir-fry one final stir.
10. Step 10: Immediately transfer everything to a serving plate and serve hot over steamed rice.

Tips & Variations

• For a milder flavor, substitute Sichuan peppercorns with ground black pepper.
• You can use a mix of red and green bell peppers for more color and sweetness.
• Ensure the chicken livers are fresh and well-drained before marinating to avoid excess water in the stir-fry.
• Use peanut oil or another high smoke point oil to achieve a good sear on the liver.

Storage

Store leftover chicken liver stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through; avoid overheating to keep the liver tender. It’s best enjoyed fresh but can be safely reheated if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of liver for this recipe?

Yes, you can substitute chicken liver with duck or pork liver, but cooking times may vary slightly. Adjust accordingly to avoid overcooking.

How do I know when the chicken liver is cooked properly?

The liver should be firm but still tender with no visible blood inside. Cooking for about 2 minutes total over medium-high heat usually suffices. Overcooking can make it tough and dry.