Szechuan Chicken Livers
Get ready to savor the bold, fiery flavors of Szechuan Chicken Livers—a quick and irresistible dish that brings authentic Chinese cuisine to your table in just 30 minutes. Perfectly tender chicken livers are lightly dusted with cornstarch for a subtle crispness, then stir-fried in a fragrant medley of dried red chilies, Szechuan peppercorns, garlic, and ginger. A rich, umami-packed sauce made with soy sauce, dark soy, Shaoxing wine, and chicken stock envelops the livers in a glossy glaze, while scallions and sesame oil provide the perfect finishing touch. Ideal as the centerpiece of a hearty meal served alongside steamed rice or as a bold and flavorful appetizer, this dish celebrates the spicy, tongue-tingling essence of Szechuan cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Chicken livers
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 4 Dried red chilies
- 1 tsp Szechuan peppercorns
- 3 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tsp Sugar
- 100 ml Chicken stock
- 2 Scallions, sliced diagonally
- 1 tsp Sesame oil
Instructions
Rinse the chicken livers thoroughly under cold water and pat them dry with a kitchen towel. Cut them into bite-sized pieces.
Dust the chicken livers with cornstarch, ensuring an even light coating. Set aside.
In a wok or large skillet, heat the vegetable oil over medium-high heat until shimmering.
Add the dried red chilies and Szechuan peppercorns to the hot oil and stir-fry for 30 seconds until fragrant.
Add the minced garlic and ginger to the wok and stir-fry for another 30 seconds.
Gently add the coated chicken livers to the wok and sauté for 3-4 minutes, turning occasionally, until they are golden brown and cooked through.
In a small bowl, mix the soy sauce, dark soy sauce, Shaoxing wine, sugar, and chicken stock. Pour this sauce into the wok.
Stir well and let the sauce simmer for 2-3 minutes until slightly thickened and the chicken livers are fully glazed.
Turn off the heat, drizzle with sesame oil, and toss in the sliced scallions for freshness.
Serve immediately as a main course with steamed rice or as a flavorful appetizer.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 41.9 g | ||
| Cholesterol | 1581 mg | 527% | |
| Sodium | 8123 mg | 353% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 14.0 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 193 mg | 15% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
