Stir Fry Liver with Oyster Sauce

Stir Fry Liver with Oyster Sauce

I love any kind of liver and last Saturday made this for dinner. It was a chicken liver day and a few Thai red bird chillies did add to the flavour. Here’s how I made it.

Resources:
750 grams of chicken liver cut into bite size pieces (remove the sinews)
2 medium onions sliced
2 inch ginger cut into juliennes
20 garlic cloves chopped
10 Thai Bird chillies
Once bunch of spring onions - whites and greens chopped separately
1.5 Tbs of Shao Xiang Wine
4 Tbs of Light Soy Sauce(Kikkoman)
6 Tbs of Oyster Sauce
3 Tsp Black Pepper Powder
Salt
White Oil

Procedure:
Heat Oil in a wok
Fry the liver in batches on medium flame for not more than 90 to 180 seconds!! Set aside
Once done ensure adequate oil is heated
Throw in the sliced onions and then after a minute the chopped spring onion whites too
Sauté for a while until they change colour
Add the chopped garlic
Add the ginger juliennes
Give the mix a good stir
Add back the liver
Add 1.5 Tbs of Shao Xiang Wine
Add 4 Tbs of Light Soya Sauce ( I use Kikkoman)
Add 6 Tbs of Oyster Sauce
Add 3 tsp of Black pepper powder
Add salt
Stir well and then add the chopped spring onion greens and bird chillies
Mix well and then stir lightly for a couple of minutes
Serve with rice or noodles.