Chili Liver

Ingredients (serves 2):

• 1/2 lb fresh chicken livers
• 3 Tbsp vegetable oil
• 1 Tbsp Guilin chili sauce
• 2 Tbsp light soy sauce
• 1 Tbsp black rice vinegar
• 4 Tbsp Shaoxing rice wine
• 1/2 tsp salt
• 2 Tbsp sugar
• 2 Tbsp chicken stock
• 1 Tbsp ginger (grated)
  
• 2 cloves of garlic (crushed)
  
• 2 scallions (spring or green onions) (finely diced)
  

Preparation (15 minutes):

1. Mix the sauce. Combine the chili sauce, soy sauce, rice vinegar, rice wine, salt, sugar, and stock.
2. Grate the ginger.
   
3. Crush the cloves of garlic.
4. Finely dice the scallions.
5. Rinse the livers under gently running water, taking care not to burst the membrane holding the livers together.
   
6. Trim off the excess fat. If desired, cut the livers into smaller pieces. This will make cooking them a little messier in the pot.
7. Pat the livers dry with a paper towel. The livers will be going into a pan of hot oil, and you don't want to get hurt.
   

Cooking (10 minutes):

1. Pre-heat a medium wok with the vegetable oil.
2. Fry the ginger, garlic, and scallions until fragrant.
3. Toss in the livers, stirring gently so as not to rupture the membranes.
4. Fry over medium heat until the livers are close to done. (Done is internal temperature around 160 F).
5. Add the sauce. Stir well to coat all the livers evenly.
6. When the livers are done (internal temperature around 160 F), serve and enjoy!