2 tbsp dark soy dace
1 tbsp tomato paste
1 tbsp seasoned rice vinegar
2 tbsp Chinese rice wine or dry sherry
2 tbsp brown sugar
1/4 cup water or chicken broth
2 tsp cornstarch mixed with 2 tsp cold water
1 tbsp dark soy sauce
2 eggs, lightly beaten
1/4 tsp freshly ground black pepper
2 tbsp cornstarch mixed with 2 tbsp water
500 g chicken livers, rinsed, patted dry and cut into bite sized pieces
3 cups vegetable oil for deep frying, plus 1 tbsp for stir frying
About 10 small dried red chili peppers
4 garlic cloves, sliced
1 tbsp minced ginger
1 tsp sesame oil
2 green onions, thinly sliced
Steamed rice and stir fried greens to accompany
- Combine the sauce ingredients in a bowl, whisking to dissolve tomato paste and sugar. Set aside.
- Combine soy sauce, egg, black pepper and cornstarch mixture. Add chicken livers and evenly coat.
- Heat oil in a wok to around 375F. Drop the chicken livers into hot oil, a few pieces at a time, and deep fry until crispy, about 3 to 4 minutes. (Note: be very careful, as livers tend to pop and spit oil. Best to use a splatter guard to avoid burns and messy cleanups.) Remove and drain on paper towels.
- When all livers are fried, drain wok of oil and wipe clean. Heat remaining 1 tbsp oil and when hot add dried chili peppers, garlic and ginger. Stir fry until aromatic, about 30 seconds, then add sauce and stir until sauce thickens 1 to 2 minutes.
- Add deep fried livers back to wok with sauce and toss to coat for a minute. Drizzle with sesame oil, and garnish with green onion. Serve at once, with a side of steamed rice and stir fried greens.
Serves 3 to 4.