Scallion Salt Chicken Liver
An exquisite stir-fried chicken liver dish made without the tedious process of soaking in milk. By thoroughly rinsing the liver under running water to remove the blood that causes off-flavors, and using precise heat control along with a potato starch coating, you get a succulent, plump, almost rare texture that pairs perfectly with a savory scallion-salt sauce and drinks.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Separate the liver and hearts, then rinse thoroughly under running water to remove blood clots → Pat dry, season with salt and pepper, wipe away any released moisture, and coat with potato starch → Heat sesame oil in a pan, stir-fry hearts for 1 minute, add liver and stir-fry over medium-high heat for another 1 minute → Turn off the heat, add scallions, seasonings, and finishing sesame oil, toss with residual heat, and serve with lemon
Cooking Steps
Brief Cooking Order
Separate the liver and hearts, then rinse thoroughly under running water to remove blood clots → Pat dry, season with salt and pepper, wipe away any released moisture, and coat with potato starch → Heat sesame oil in a pan, stir-fry hearts for 1 minute, add liver and stir-fry over medium-high heat for another 1 minute → Turn off the heat, add scallions, seasonings, and finishing sesame oil, toss with residual heat, and serve with lemon
Introduction
An exquisite stir-fried chicken liver dish made without the tedious process of soaking in milk. By thoroughly rinsing the liver under running water to remove the blood that causes off-flavors, and using precise heat control along with a potato starch coating, you get a succulent, plump, almost rare texture that pairs perfectly with a savory scallion-salt sauce and drinks.
Step 1
Place the chicken livers in a colander and separate the livers from the hearts.
Step 2
Cut the hearts in half horizontally, and cut the livers into pieces that are not too small to ensure even cooking.
Step 3
Place a colander inside a bowl and rinse under running water while massaging. Repeat 3-4 times, changing the water to carefully remove clotted blood and impurities from the vessels.
Step 4
Spread the liver and hearts on paper towels, cover with more paper towels, and pat dry thoroughly.
Step 5
Sprinkle with salt and pepper to taste, and wipe away any excess moisture released by osmotic pressure again using paper towels.
Ingredients List
Important Notes
Since blood is the main cause of the metallic smell in liver, the key is to massage and rinse under running water to remove clots rather than soaking it (soaking draws out the flavor). 💡
Moisture drawn out by salt osmosis is also a source of unpleasant odor, so it is important to wipe it thoroughly with paper towels. ⚠️
Coating in potato starch creates a thin layer on the surface, which prevents overcooking and keeps the inside plump. 🔥
Overcooking causes the liver to become dry and smell strong, so the ultimate trick is to stir-fry quickly, turn off the heat, and finish with residual heat. 🍳
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...