Ingredients

12 oz chicken liver, sliced into 1/4” (1/2 cm) pieces

2 teaspoons Shaoxing wine (or dry sherry)

1/2 teaspoon salt

1 1/2 teaspoons cornstarch

1/4 cup chicken broth

1 tablespoon Shaoxing wine (or dry sherry)

1 tablespoon light soy sauce

1/2 teaspoon dark soy sauce

2 teaspoons sugar

1 1/2 teaspoons cornstarch

1/4 teaspoon ground Sichuan peppercorns (or ground black pepper)

2 tablespoons peanut oil

3 cloves garlic, minced

2 teaspoons minced ginger

1/2 onion, sliced into bite-size pieces

1 bell pepper (or sweet pepper, or both), sliced into bite-size pieces

1 teaspoon sesame oil

Instructions

Step 1: Place the sliced chicken liver in a medium bowl. Drain any excess liquid, then add 2 teaspoons Shaoxing wine and 1/2 teaspoon salt. Gently mix by hand, then sprinkle with 1 1/2 teaspoons cornstarch and mix again to coat evenly.

Step 2: In a separate bowl, combine the chicken broth, 1 tablespoon Shaoxing wine, light soy sauce, dark soy sauce, sugar, 1 1/2 teaspoons cornstarch, and ground Sichuan peppercorns. Stir well to make the sauce.

Step 3: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until hot. Spread the marinated chicken liver in the pan without overlapping. Cook undisturbed for 1 minute until golden on the bottom, then flip and cook another minute or until just cooked through. Transfer to a plate and set aside.

Step 4: Add the remaining 1 tablespoon oil to the pan along with minced garlic and ginger. Stir briefly until fragrant.

Step 5: Add the sliced onion to the pan and stir-fry for 1 minute.

Step 6: Return the cooked chicken liver to the pan, add the bell pepper, and stir the sauce again to fully dissolve the cornstarch. Pour the sauce into the pan and cook, stirring, until it thickens and coats all the ingredients evenly.

Step 7: Turn off the heat. Swirl in the sesame oil and give everything a final stir. Immediately transfer to a serving plate.

Step 8: Serve hot over steamed rice as a main dish.

Tips & Variations

For a milder flavor, soak the chicken livers in milk for 30 minutes before marinating to reduce any strong taste.

Use a mix of bell pepper colors for a more vibrant presentation and varied sweetness.

Substitute Shaoxing wine with dry sherry if unavailable, but avoid cooking wines with added salt or preservatives.

Add a pinch of crushed red pepper flakes for extra heat if desired.

FAQs

Can I use frozen chicken livers for this recipe?

Yes, frozen chicken livers can be used but make sure to thaw them completely and pat dry before marinating to prevent excess moisture in the stir-fry.

How do I know when the chicken liver is fully cooked?

Cook chicken liver until it is browned on the outside and no longer pink inside, about 1–2 minutes per side. Slightly longer cooking may be needed if you see any blood seeping out. Overcooking can make it tough, so be careful.