Wotie Chicken Liver (Pan-Fried Chicken Liver)
Place chicken liver slices with marinated pork fat, coat in egg and starch, then deep-fry until golden. Crisp, fragrant, and savory.
Ingredients
chicken liver (sliced into 24 rectangular pieces, marinated with ginger wine, chopped scallion, and salt)
360 g
pork fat (sliced into 24 rectangular pieces, marinated with salt, MSG, and Fenjiu for 24 minutes)
150 g
fried olive nuts (blanched then fried until golden, cooled and ground)
5 g
egg wash
25 g
scallion (chopped)
1
fine salt (part for blanching olive nuts, part for marinating pork fat and chicken liver)
3 tsp
MSG
1.5 tsp
ginger wine
0.5 tbsp
Fenjiu (Chinese liquor)
0.5 tbsp
dry starch
1 tbsp
peanut oil
750 g
Instructions
1
Preparing the Main Ingredients
Slice the chicken liver and pork fat separately into rectangular pieces, 24 pieces each; chop the scallion into small pieces.
2
Preparing the Olive Nuts
Place the olive nuts in boiling water, add 1.5 tsp of fine salt, blanch for 1 minute, then remove and drain. Heat oil to about 50% hot and fry the olive nuts until golden. Remove, cool, and grind into a powder.
3
Marinating the Pork Fat
Place the pork fat in a bowl, add 1 tsp of fine salt, MSG, and Fenjiu, mix well, and marinate for about 24 minutes.
4
Marinating the Chicken Liver
Place the chicken liver in another bowl, add ginger wine, chopped scallion, and 0.5 tbsp of fine salt, mix well, and marinate.
