📝 About This Recipe
A cornerstone of Cantonese home cooking, this dish transforms humble pork liver into a sophisticated delicacy through the art of 'velveting.' The mineral richness of the liver is perfectly balanced by the sharp, peppery crunch of fresh garlic chives and a savory, ginger-forward sauce. It is a masterclass in texture and heat control, offering a tender, melt-in-your-mouth experience that is as nutritious as it is flavorful.
🥗 Ingredients
The Liver & Marinade
- 300 grams Fresh Pork Liver (sliced into 3mm thick bite-sized pieces)
- 1 tablespoon Shaoxing Wine (for removing gamey odors)
- 1 teaspoon Light Soy Sauce
- 2 teaspoons Cornstarch (to create the protective velvet coating)
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Vegetable Oil (to coat the liver after marinating)
Aromatics & Vegetables
- 200 grams Garlic Chives (cut into 2-inch lengths)
- 1 inch piece Fresh Ginger (peeled and sliced into thin julienne)
- 3 cloves Garlic (thinly sliced)
- 1 piece Fresh Red Chili (deseeded and sliced for color)
Stir-Fry Sauce
- 1 tablespoon Oyster Sauce
- 1/2 teaspoon Dark Soy Sauce (for a deep amber color)
- 1/2 teaspoon Sugar (to balance the salt)
- 1/2 teaspoon Sesame Oil (toasted)
- 2 tablespoons Water or Chicken Stock
👨🍳 Instructions
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1
Rinse the sliced liver under cold running water for 3-5 minutes until the water runs clear. This removes excess blood and ensures a clean, mild flavor.
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2
Pat the liver slices completely dry with paper towels. This is crucial for the marinade to adhere properly.
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3
In a medium bowl, combine the liver with Shaoxing wine, light soy sauce, white pepper, and cornstarch. Massage gently until the liver is coated in a thin, silky paste. Let marinate for 15-20 minutes.
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4
Just before cooking, stir 1 teaspoon of oil into the liver to help the slices separate easily in the wok.
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5
In a small bowl, whisk together the oyster sauce, dark soy sauce, sugar, sesame oil, and water to create your stir-fry sauce.
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6
Heat a wok over high heat until it begins to smoke slightly. Add 2-3 tablespoons of oil and swirl to coat the surface.
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7
Carefully spread the liver slices in a single layer in the wok. Let them sear undisturbed for 30-45 seconds to develop a light crust.
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8
Stir-fry the liver for another 30 seconds until it is about 70% cooked (still slightly pink in the center). Immediately remove the liver from the wok and set aside.
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9
Wipe the wok clean if necessary, add another tablespoon of oil, and toss in the ginger, garlic, and red chili. Sauté for 15 seconds until fragrant.
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10
Add the garlic chives to the wok. Stir-fry on high heat for about 1 minute until they just begin to soften but still retain a bright green color.
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11
Return the liver to the wok along with the prepared sauce mixture.
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12
Toss everything rapidly over high heat for 30-45 seconds until the sauce thickens and coats every piece of liver and chive with a glossy sheen.
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13
Transfer immediately to a warm serving platter to prevent overcooking the liver.
💡 Chef's Tips
Soaking the liver in milk for 20 minutes before rinsing can further mellow out strong mineral flavors if you are sensitive to them. Do not overcook the liver; it should be tender and slightly bouncy, not grainy or tough. Ensure your wok is piping hot before adding ingredients to achieve 'wok hei' (the breath of the wok). If you cannot find garlic chives, you can substitute with green scallions or regular chives, though the flavor profile will be milder. Always slice the liver against the grain to ensure maximum tenderness.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming jasmine rice to soak up the savory sauce. Pairs beautifully with a crisp, cold lager or a light-bodied Pinot Noir. Serve alongside a simple clear broth, such as a seaweed or winter melon soup, to cleanse the palate. Add a side of pickled cucumbers or radishes for a refreshing acidic contrast to the rich liver.