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 1 2 minutes.
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 up.) add in spring onions and coriander leaves; stir briskly. Dish out on to a dish and serve immediately.