Liver in Five Spices

Name: Liver in Five Spices
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp oyster sauce; 30 ml/2 tbsp fresh root ginger, cut into thin strips; 2.5 ml/½ tsp ground black pepper; 30 ml/2 tbsp dark soy sauce; 30 ml/2 tbsp crushed garlic; 2.5 ml/½ tsp Chinese five-spice powder; 15 ml/1 tbsp vegetable oil; 30 ml/2 tbsp rice wine; 450 g/1 lb pig’s liver; 3 spring onions/scallions, cut into 5cm/2in pieces; 30 ml/2 tbsp sesame oil; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 3 spring onions/scallions, cut into 5cm/2in pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Liver demands careful cooking because it toughens up when overcooked by even a few minutes. Here, it is bathed in a piquant thick sauce.

Ingredients

450 g/1 lb pig’s liver
2.5 ml/½

Asia
China
Main course

Method

Put the liver in the freezer until it firms up, then slice it thinly. Mix the Chinese five-spice powder, garlic and rice wine in a bowl, then add the liver. Mix well, then leave to marinate for 25 minutes.
Heat the oil in a wok, add the ginger and stir-fry until crisp and golden brown. Add the liver and its marinade, the oyster sauce, soy sauce, pepper and sesa