Soft-Fried Chicken Liver

Name: Soft-Fried Chicken Liver
Cuisine: Chinese
Ingredients: 400g Chicken liver (remove tendons, cut into pieces); 100g Yam flour; 4 Eggs (beaten); 500g Vegetable hearts (possibly a typo in the original); 3g Sichuan peppercorns; 10g Ginger (smashed); 10g Scallions (cut into segments, a few minced into rings); 2g Ground white pepper; 3g Salt; 1g MSG (monosodium glutamate); 10g Cooking wine; 20g Sesame oil

Soft-Fried Chicken Liver, a classic Sichuan dish, is prepared by marinating chicken liver, coating it in batter, and deep-frying until crispy with a characteristic numbing flavor. It is traditionally believed to offer benefits including nourishing the liver and kidneys, clearing heat from the heart, and improving eyesight.

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Ingredients

Chicken liver (remove tendons, cut into pieces) 400g

Yam flour 100g

Eggs (beaten) 4

Vegetable hearts (possibly a typo in the original) 500g

Sichuan peppercorns 3g

Ginger (smashed) 10g

Scallions (cut into segments, a few minced into rings) 10g

Ground white pepper 2g

Salt 3g

MSG (monosodium glutamate) 1g

Cooking wine 10g

Sesame oil 20g

Instructions

Prepare the Ingredients

Remove the tendons from the chicken liver, cutting large livers in half. Cut the scallions into segments, mincing a small amount into rings. Smash the ginger.

Make the Egg Batter

Beat the eggs, add the starch slurry and yam flour, and mix into a smooth paste.

Marinate and Coat

Toss the chicken liver with scallions, ginger, white pepper, salt, MSG, and cooking wine; marinate briefly, then coat with the egg white batter.

Fry the Chicken Liver

Heat the oil to 150°C (about 60% hot), then place the chicken liver pieces into the wok one at a time to fry; lift them out with a slotted spoon.

Final Seasoning and Plating

Heat the wok, pour in the sesame oil, add the chicken liver along with the minced scallions and Sichuan peppercorns, toss-fry briefly, then plate and serve.