This is the second of the two chicken liver recipes which I am introducing to you. The first was Chicken Liver Peasprout Soup.
If you are new to organ meat, then you would most probably take a liking to this one. Fried things are always more appealing to newbies. Furthermore, this one is really delicious!
- 100-150g chicken liver
- 2 egg yolks
- 2 tbs corn starch
- 50g plain flour
- ½ tsp salt
- 1 dash of white pepper powder
- 2 tsp light soy sauce 生抽
- 3 tbs Shaoxing rice wine 绍兴酒
- 1 dash of sesame oil 麻油
- Juice from about 10cm of fresh ginger
- Frying oil
- Whole dried chili
Serving: 2 persons
- Rinse the chicken liver several times in clean water. The aim is to rinse until they do not leak any more reddish liquid. Cut them into individual pieces and marinate with salt, pepper, ginger juice, light soy sauce, sesame oil and rice wine. Cover and leave aside for 30 minutes.
- Mix your egg yolk and corn starch into a smooth paste.
- Heat up your oil in a frying pot, make sure the oil is deep enough to cover the liver.
- First coat each liver with the egg paste, then in a bed of plain flour, before going into the oil.
- Once all the livers have been fried, throw in a couple of dried chili into the oil for a minute. Take them out and crush them above the fried chicken livers as garnish.
- Serve immediately.
*Tip: You can offer a mixture of salt and crushed black peppercorn as a dip.