📝 About This Recipe
A cornerstone of Beijing’s traditional breakfast culture, Chaogan is a glossy, mahogany-hued stew that balances the earthy richness of pork liver with the tender chew of slow-braised intestines. Infused with a potent punch of garlic and thickened to a luxurious, translucent sheen, this dish is a sensory journey into the heart of old Beijing. It is celebrated for its 'bright but not greasy' texture and a deep, savory umami that warms the soul on a crisp morning.
🥗 Ingredients
The Proteins
- 250 grams Pork Liver (fresh, cleaned, and sliced into 3mm thick bite-sized pieces)
- 500 grams Pork Small Intestines (pre-cleaned and parboiled until tender)
Aromatics and Base
- 2 heads Garlic (finely minced into a paste-like consistency)
- 30 grams Ginger (sliced into thick coins for the broth)
- 3 stalks Green Onions (tied into a knot)
- 2 pieces Star Anise
- 1 teaspoon Sichuan Peppercorns
The Seasoning Sauce
- 2 tablespoons Dark Soy Sauce (for that iconic deep color)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 2 tablespoons Shaoxing Wine (to remove gaminess)
- 1/2 teaspoon Salt (adjust to taste)
- 1 teaspoon Sugar (to balance the savory notes)
- 1/2 cup Potato Starch (mixed with 1/2 cup water to create a thick slurry)
- 1.2 liters Chicken or Pork Bone Broth (unsalted or low sodium)
👨🍳 Instructions
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1
Prepare the liver by soaking the slices in cold water for 30 minutes, changing the water twice to remove excess blood. Drain and pat dry.
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2
Cut the pre-cooked intestines into 2cm long segments. If using raw intestines, they must be scrubbed with salt and flour, then boiled with ginger and wine for 40 minutes until tender before slicing.
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3
In a large pot, bring the bone broth to a boil. Add the ginger slices, green onion knot, star anise, and Sichuan peppercorns. Simmer for 10 minutes to infuse the flavors.
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4
Remove the aromatics (ginger, onion, spices) with a slotted spoon and discard, leaving a clear, fragrant broth.
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5
Add the sliced intestines to the broth along with the Shaoxing wine, dark soy sauce, light soy sauce, and sugar. Simmer on medium-low heat for 15 minutes to let the intestines absorb the color and flavor.
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6
While the intestines simmer, prepare the garlic. It is crucial to mince it very finely. Traditionally, half is added during cooking and half at the very end for a layered garlic profile.
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7
Turn the heat up to medium-high. Gently add the raw liver slices to the pot. Stir immediately to ensure they don't stick together. Cook for only 1-2 minutes until they just change color; overcooking will make them grainy.
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8
Stir your starch slurry to ensure it's smooth. Slowly pour it into the boiling pot while stirring constantly in one direction.
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9
The stew should thicken significantly, becoming glossy and translucent. It should be thick enough to coat a spoon heavily, but still pourable.
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10
Add the first half of the minced garlic and stir for 30 seconds. Taste and adjust salt if necessary.
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11
Turn off the heat and immediately stir in the remaining raw minced garlic. This provides the signature 'bite' and aroma of Beijing Chaogan.
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12
Ladle into small bowls. The surface should be smooth and mirror-like. Serve immediately while piping hot.
💡 Chef's Tips
The secret to a great Chaogan is the starch; use potato starch rather than cornstarch for a clearer, glossier finish that doesn't thin out as it cools. Do not skip the liver soaking step; it ensures a clean flavor and a tender, velvety texture. Timing is everything: add the liver last to keep it tender, as it continues to cook in the residual heat of the thickened stew. The garlic must be fresh; pre-peeled or jarred garlic lacks the essential oils needed to punch through the richness of the offal.
🍽️ Serving Suggestions
Serve traditionally with 'Mantou' (steamed buns) or 'Baozi' (stuffed buns) for dipping into the thick sauce. Pair with a side of 'Laba' garlic (vinegar-pickled garlic) to cut through the richness. A small dish of crispy fermented pickles provides a wonderful textural contrast. In Beijing, it is often enjoyed with a side of fried dough rings (Jiaoquan) for an authentic crunch.