Longan Phoenix Chicken Liver
Chicken liver stir-fried with dried longan, offering a unique balance of savory and sweet. Tender, nourishing, and quick to make.
Ingredients
13 items- Chicken liver 250 g
- Dried longan (dragon eye fruit) 50 g
- Ginger 10 g
- Green onions 2
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Oyster sauce 1 tbsp
- Sugar 1 tbsp
- White pepper a pinch
- Cornstarch 2 tsp
- Cooking oil 2 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （9 steps）
Rinse the chicken livers, remove white tendons and slice into 0.5 cm thick pieces. Mix with 1 tbsp cooking wine, a pinch of salt, white pepper, and 1 tsp cornstarch. Rub well and marinate for 10 minutes to remove odor.
Place dried longan in a bowl, add enough warm water to submerge, soak for 20 minutes until soft. Drain and set aside.
In a small bowl, combine 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tsp cornstarch and 50 ml water. Stir well to make sauce.
Bring a pot of water to a boil. Blanch the marinated chicken liver over high heat for about 10 seconds, until the surface changes color. Drain immediately to keep tender.
Heat the wok with 2 tbsp oil to about 60% heat (bubbles appear when inserting chopsticks). Add ginger slices and scallion sections, stir-fry on medium heat for about 30 seconds until fragrant.
Turn to high heat, add the blanched chicken liver and stir-fry quickly for 20 seconds until firm.
Add the soaked longan, continue stir-frying over high heat for 10 seconds to combine flavors.
Stir the sauce again and pour it along the edge of the wok. Stir-fry quickly over high heat for 10 seconds until the sauce thickens and evenly coats everything. Drizzle 1 tsp sesame oil, mix well and turn off heat.
Transfer to a serving plate. Garnish with a little chopped spring onion or goji berries. Serve hot.
Tips
Choose fresh chicken livers that are purplish red and smooth. Marinating with starch keeps them tender. Blanching time must be short; remove when color changes. Stir-fry over high heat quickly. Do not overcook longan to keep its texture.
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