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Chicken Liver with Onion and Pepper (爆炒鸡肝)

Chicken Liver with Onion and Pepper (爆炒鸡肝)

A delicious and swift stir-fried dish featuring tender chicken liver, colorful peppers, and aromatic onions, all enveloped in a savory sauce.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main
Cuisine Chinese
Servings 4
Calories 259 kcal

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
  • 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
 

  • 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. Sprinkle with the cornstarch and mix again to coat the liver evenly.
  • Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
  • 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

Use fresh chicken liver for the best flavor. Slicing the liver to the correct thickness is essential for optimal cooking. Serve immediately after cooking for the best texture. Store leftovers in the refrigerator for up to 3 days.