The Chinese consider the liver the most precious part of the bird; chicken livers were such a delicacy in Szechwan that Mrs.
This dish can be made either with or without hot peppers. Although it is easy to prepare, you must take care not to overcook the chicken livers. Tender they are a delight; tough, a disaster.
Rinse off the livers. Separate each pair and cut off all the white membranes and segments of fat, then cut each piece of liver in half and put them all in a bowl.
Peel the ginger, then cut it into shreds ⅛ inch wide, about the width of a wooden matchstick. Add the ginger to the chicken livers.
Clean the scallion then cut it, both white part and green, into 1-inch lengths. Add to the livers, along with the salt, sugar, cornstarch, soy sauce, sesame oil, and wine. Mix thoroughly and set aside to marinate.
Wash off the peppers and remove the seeds. Cut the peppers into 1-inch squares, roughly the same size as the chicken livers.
Smash the garlic cloves with the fiat side of your cleaver, then peel. Chop the garlic coarsely, into pieces about the size of grains of uncooked rice.
(garlic) (chicken livers)
Heat your wok or pan over a high flame for 15 seconds, then add the oil. The oil will be hot enough for cooking when the first tiny bubbles form and a few small wisps of smoke appear.
When the oil is ready, add the peppers. Stir-fry for 30 seconds, using your cooking shovel or spoon in a scooping motion to spread them around in the hot oil.
Add the salt and continue to stir-fry the peppers for 2 more minutes. Then remove them from the pan.
Reheat the pan and pour in the fresh oil. When the oil is hot enough for cooking, add the garlic and the optional red peppers or hot pepper paste. Stir-fry carefully for 40 seconds, then add the chicken liver mixture and stir-fry for about 45 seconds longer.
Return the partially cooked green peppers to the pan and stir-fry everything together for 3 minutes.
Add the sugar. Stir-fry the livers for a final 15 seconds, then, after testing them to make sure they are thoroughly cooked, serve.
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