Stir-fried Liver and Chinese Chives

Stir-fried Liver and Chinese Chives

This is different from your usual liver and chives stir-fry. A professional level recipe with secret tips.

Ingredients: 2 portions

Chicken livers (with the hearts)
200 g
Chinese chives
1/2 bunch
Mixed vegetables (or bean sprouts)
1 bag
Sesame oil
a small amount
Grated garlic
1 teaspoon
Grated ginger
1/2 teaspoon
about 1/2 teaspoon (to taste)
1 tablespoon
1/2 tablespoon
Soy sauce
1 tablespoon
a small amount
a small amount
Salt and pepper
a small amount


1. Cut the liver into pieces.
2. Cut the hearts in half.
3. Wash quickly in water. Take off any lumps of blood.
4. Combine the garlic, ginger, doubanjiang, sake, soy sauce and mirin.
5. Add the drained giblets to the combined ingredients and marinate for 30 minutes.
6. Add the katakuriko.
7. Make the Chinese chives and mixed vegetables (or bean sprouts) ready.
8. Heat some oil in a frying pan (a generous amount).
9. Add the drained liver.
10. Cook over medium heat until browned on both sides.
11. Add the vegetables and stir fry over high heat for 1 to 2 minutes. (From here things get serious!)
12. Add the marinade from Step 6.
13. Add the chives. Turn off the heat and let the chives cook in residual heat. Season with salt and pepper.
14. Add the sesame oil, mix in and it's done.

Story Behind this Recipe

I wanted to make a mild flavored liver and chives.