Usually, chicken liver is not very well accepted as a tasty food in most parts of India. However, when it comes to Chinese, it is not that unusual. I personally do like chicken liver but only when stir fried. This week, I just went for a very common stir-fry recipe that is cooked with chicken but I used chicken liver instead. My diners admitted that it did not have the factor which usually keeps them skeptical about chicken livers!
Take 400 gm of fresh chicken liver cut in medium cubes and shallow fry in wok using refined oil until cooked. Keep aside to drain the oil out. Discard the excess oil. Now heat up fresh 5 tbsp of refined oil and add 2 cups of thinly chopped (only lengthwise cut to have long thin pieces) onion. Stir fry the onion until translucent and golden. Now add 6 tbsp of finely chopped garlic and stir fry for 30 seconds. Then add 4 tbsp of chopped green chilli and 8 medium-sized broccoli flowers. Stir fry until broccolis are cooked. Now add 1 tbsp of cooking rice wine, 1.5 tbsp of dark soy sauce, 1 tbsp of rice vinegar and 1 tbsp of oyster sauce. Stir fry to mix well. Add the chicken liver. Toss to mix well. Add salt, sugar and any premium aromatic mix (I have used Springburst’s) available in market. Sprinkle water into the wok and give it a couple of toss to mix well. Dish out and serve hot immediately. Any light fried rice goes good as a side dish.
Note – Usage of premium aromatic mix is optional. It is a substitute of MSG.