Stir-Fried Chives with Savory Liver
A quick and flavorful Chinese home-style dish featuring tender marinated liver slices tossed with aromatic fresh chives. The liver is silky and savory, pairing perfectly with the mild onion flavor of the chives.
Story
This classic comfort dish comes together quickly once the liver has had time to marinate. The key is not overcooking the liver—keep it slightly pink inside for the most tender texture.
Ingredients
pork or chicken liver
300g, thinly sliced
fresh chives
200g, cut into 2-inch sections
cooking wine (Shaoxing wine)
1 tablespoon
cornstarch
1 tablespoon
vegetable oil
3 tablespoons
salt
to taste
garlic
2 cloves, minced
Instructions
1
Marinate the liver
Place the sliced liver in a bowl. Add the cooking wine, half the salt, and cornstarch. Mix until well coated. Let rest for 30 minutes—this allows the starch to create a silky coating and the wine to tenderize the meat.
2
Prep the chives
While the liver marinates, wash the chives thoroughly and cut them into bite-sized sections. Have your garlic ready to go.
3
Sear the liver
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil, then carefully add the marinated liver. Stir-fry quickly for about 2 minutes until the slices turn golden on the outside but still retain a hint of pink inside. Remove and set aside.
4
Finish the dish
Add the remaining oil to the wok. Sauté the garlic for 10 seconds until fragrant, then toss in the chives. Stir-fry for 1 minute until they brighten and soften slightly. Return the liver to the pan, add remaining salt, and toss everything together for another 30 seconds. Serve immediately over steamed rice.
