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74 lines
3.4 KiB
Markdown
74 lines
3.4 KiB
Markdown
# How to Make Stir-Fried Chicken Liver
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A slightly troublesome dish.
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Suitable for those who enjoy eating liver. You can use other animal livers, but chicken liver tastes better.
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Requires beginners to have some blanching skills.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Raw chicken livers
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- Garlic sprouts (Note: Garlic sprouts refer to the green shoots of garlic plants at a certain stage of growth. In some regions, they are called green garlic. This is a special note.)
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- Scallions (large green onions), ginger, cooking wine
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- Table salt, chicken bouillon powder (or MSG), five-spice powder (or thirteen-spice powder), white pepper powder
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- BBQ seasoning or cumin powder (optional)
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- Sesame seeds (optional)
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- Cooking oil
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## Calculations
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Determine how many servings you plan to make before each preparation.
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One serving is exactly enough for 2 people.
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Per serving:
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- Raw chicken livers: 5 pieces (approx. 800g)
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- Garlic sprouts: approx. 200g (add more if you like them)
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- Scallions: 150g (divide into two parts: 100g cut into sections, 50g sliced)
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- Ginger: 120g (divide into two parts: 70g sliced, 50g diced)
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- Cooking wine: 30ml
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- Table salt: 5g
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- Chicken bouillon powder: 5g (MSG can be used as a substitute)
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- Five-spice powder: 5g (thirteen-spice powder can be used as a substitute)
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- White pepper powder: 5g
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- BBQ seasoning or cumin powder: 10g (optional)
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- Sesame seeds: 5g (optional)
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- Cooking oil: 30ml
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## Instructions
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- Clean the chicken livers and set aside.
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- Wash the garlic sprouts, cut them into sections, and set aside.
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- Wash the scallions. Take 100g and cut into sections; take 50g and slice. Set aside.
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- Clean the ginger. Take 70g and slice; take 50g and dice. Set aside.
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- Step 1: Blanching
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- Place the cleaned chicken livers in a pot. Add cold water to submerge the livers. Add the 100g of scallion sections, 70g of sliced ginger, and 30ml of cooking wine.
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- Turn the heat to high. Once the water boils, reduce to medium heat and skim off the foam. **Wait for 5-10 minutes**.
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- Turn off the heat. Remove the livers, rinse them with cold water, and clean them thoroughly.
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- After cleaning, slice the livers and set aside.
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- Step 2: Stir-frying
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- Turn the heat to medium. Add 30ml of cooking oil to the pot and wait 10 seconds for the oil to heat up.
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- Add the 50g of sliced scallions and 50g of diced ginger. Stir-fry until fragrant.
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- After becoming fragrant, add the sliced chicken livers. Stir-fry until they turn slightly yellow.
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- Add the garlic sprouts. Stir-fry for 30 seconds until just cooked, then reduce the heat to low.
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- Add the seasonings:
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- Table salt: 5g
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- Chicken bouillon powder (or MSG): 5g
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- Five-spice powder (or thirteen-spice powder): 5g
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- White pepper powder: 5g
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- BBQ seasoning or cumin powder: 10g (optional)
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- Turn the heat back to high and stir-fry quickly for 30 seconds to prevent burning. Turn off the heat.
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- Transfer to a plate. You can sprinkle 5g of sesame seeds as garnish. If you don't like it or don't have any, you can skip this step.
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## Additional Content
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- When blanching, pay attention to the boiling water level to prevent overflow and avoid potential hazards.
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- After blanching, it is recommended to rinse the chicken livers with cold water; ice water is preferred for a better texture.
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If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.
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