We Discovered this in Japan! Chinese Stir-Fried Pork Liver w⧸ Garlic Chives & Beansprouts

Hi and welcome to Spicy Pans. I'm Roland and today we're making Chinese stir-fried pork liver with garlic chives and bean sprouts. A classic dish that's quite popular in Japan. We love the crunch of the vegetables paired with the tender pork liver. So good. And you won't believe how quickly this comes together. So let's start cooking. Hi friends, before we start cooking, you probably know my wife Jamie as the person who's always behind the camera. Well, she recently started a new career, so I'll let Jamie tell you herself. Hi everyone, I'm now a property advisor in Singapore. If you, your family and friends are thinking about buying, selling, renting or investing property in Singapore, I hope you'll think of me. Just send me a WhatsApp message for a chat. Thank you for always supporting us, it really means a lot to us. Alright, enough talking, let's start cooking. Now I'm going to show you how I prepare the liver before I cook it. This is approximately 150 grams place it on your cutting board so as you can see right the size or the length is different from here and here so we need to trim it a little bit so it looks a little bit more uniform when we cut it now depending on the dish that you're cooking the thickness of the level that you want then you just trim it accordingly okay so the one thing that i'm going to do right now is just trim it in the size that i want okay so i want the length to be somewhere around here so I'm just going to cut it somewhere like this okay as you can see it's more or less about equal length over here first so I just do this cut it down okay place one of this aside try not to cut this too thinly because otherwise it will be very tough when you cook it we want this to be cooked at maybe medium well so I would love to cut this at about the thickness of half my finger like this so it's about this size so i just slice this down okay continue to cut the rest unlike the meat there's no grain on the liver so you can cut it this way or this way no problem at all okay so just slice them more up at the thickness that's wanted now for a smaller piece like this you can just split into half first just butterfly it up a little bit like this okay continue with this okay once you're done cutting we'll now go and wash the excess blood off and then pat them dry before we marinate it so this is the liver that we have cut just add in some water first give it a good rinse now some might like to soak it so that more blood can escape from the cut liver itself but for me i prefer it a little bit more juicier so for me i just like to wash it for a few times i just like to wash it until the water is clear rinse it out again drain out the water and i'll just do it for one more time right the water is much clearer now okay one last time now drain out the water again now before we season or marinate the pork liver we'll need to really pat them dry so that the seasoning can all be embedded into the liver so now i'll show you the next step now we need to pat dry our pork liver put everything on your kitchen towel spread them out and then just gently press it down to absorb any of the moisture into the other side we'll do the same again pat as dry as possible so that it's easier for us to season the pork liver okay something like this would be good all right now we will transfer this to our mixing bowl now i'm going to show you how i season the liver now if you're using this just for steamboat all you need is just a little bit of white pepper powder a little bit of soy sauce plus maybe one or two tablespoon of corn flour just mix them up well together and you're done okay but for this dish we are adding a little bit more ingredients one tablespoon of young ginger juice this is from a grated ginger and just squeeze out the juice put in one tablespoon of light soy sauce half a tablespoon of oyster sauce half a teaspoon of sugar a few dashes of white pepper mix them up well first after you mix them up well we'll add in one tablespoon of corn flour Mix them up well again. Once you have mixed this up well, we'll set this aside and I'll show you how I prepare the sauce. Now we are going to prepare the sauce for the dish. I have with me over here 60ml of water. Add in 1 tbsp of Chinese rice wine. Actually for this dish they use sake but I don't have sake so I'm replacing it with Chinese rice wine. Now if you do not want alcohol, you can just omit this, it's fine. Add in half a tbsp of oyster sauce, 2 tbsp of light soy sauce, 1 tsp of sugar. If you do not want it to be too sweet, you can reduce this by half. Add in a few dashes of white pepper and half a teaspoon of cornflour. Mix everything up well. Once you have mixed everything well, we'll put it aside and I'll show you the next step. Now we're going to pan fry our liver first. Heat up your pan or wok. Using medium heat, add in a suitable amount of oil. Swirl the oil around a little bit just to make sure that it covers the whole pot or wok. Now for the liver right, we don't pour in everything because there's liquid over here also. Just using a pair of tongs or your hand or chopsticks, just individually place it down. Just need to char one side first before we turn over. The rest of the sauce you can just pour it away. Now we just pan fry this for about a minute or so on each side. We don't want it to be way too cooked otherwise it will be too tough. Don't move them around. We are doing this because the bean sprouts as well as the chives they cook very fast. Now one minute is up, let's turn it to the other side. This is why we want a very beautiful charred colour. Okay, just do the same. It might splatter a bit because of the liquid, so just be a little bit careful. Remember, don't overcook this, so about a minute aside, this will be good enough. And remember just now we talked about the thickness. If you cut it too thin, they will be overcooked and be way too tough. We don't need to cook this thoroughly. Now as you can see, the other side is also charred very beautifully like this. These are almost done already. okay we'll now remove this from the hot pan after you have fried the liver you don't have to wash the whole pan just wipe it down a little bit add in a little bit more oil we are going to put the dish together now add in about four cloves of garlic chopped move them around i'm using medium heat you can do the same we'll fry them until we can smell the beautiful aroma of the garlic once you can smell the garlic we'll add in our bean sprout i have with me over here with the head and the tail on approximately 250 grams but i've removed the head as well as the tail and they weigh a total of approximately 170 grams so now we just put everything in we will also add in the stem of our chives our garlic chives now the total weight of our garlic chives is approximately 60 grams you can use a little bit more or less it's really up to you just put them in the stem needs a longer period of time to cook that's why we are adding them in first now we're just trying to kill the rawness of the bean sprout as well as the garlic chives so this will take approximately two minutes or so just move them around now of course if you prefer a little bit more crunch to your bean sprout you can add in the rest of the ingredients now but for us i don't like the rawness of the bean sprout hence i'm cooking it a little bit longer now we can turn the heat up to medium high now the bean sprouts and the stem of the chives are almost done now you can just spread them out a little bit add in the rest of our chives as well as our liver put everything in this dish is very good not only for women but also for men because chives contain a lot of vitamin which actually will boost the health of a man or guy and of course liver is always good for ladies right so we pour in the sauce okay mix them up well we just reduce the sauce a little bit so that the flavor can be sticking on the vegetables also Right, something like this will be good Okay, and now it's time for our lunch Now the dish is done Let's have a taste Smells really, really, really good Let's try the veg The bean sprout and the chives One bite The sauce just explodes within my mouth This is really nice The liver Oh, tender Cooked outside Inside is really juicy and tender Just nice And it is really, really tasty So ladies and gentlemen I hope you like our video Do click like on our video And do subscribe to our channel thank you for watching and now it's time to cook see you bye bye or play funny with rice number one