• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 250g chicken livers, cleaned and cut into slices
  • Seasoning:
  • 1 ½ tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 Bombay onion, quartered
  • 2 sprigs spring onions, cut into 4cm lengths
  • 1 sprig coriander leaves, cut into 4cm lengths
  • 1 tsp coarsely ground black pepper
  • 2 tbsp oil
  • 1 tsp sesame oil
  • 1/2 tsp chopped garlic
  • 2 thin slices young ginger

Instructions

  1. Marinate chicken livers with seasoning for 15-20 minutes. Heat a wok with oil and sesame oil. Fry garlic and ginger until fragrant. Add in onions and saute for one to two minutes.
  2. Put in chicken livers, seasoning and ground black pepper and stir-fry over a fairly high heat. Toss quickly until liver loses its pink colour. (Do not overcook, as chicken livers will toughen.) Add in spring onions and coriander leaves; stir briskly. Dish out and serve immediately.

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