Claypot Liver with Ginger & Spring Onions
Note: First posted in Nov 2007, now updated with new photos and cooking tips.
Chinese-style Liver with Ginger & Spring Onions (煲仔姜葱猪肝), usually served in a claypot, is one of my favorite Chinese dishes. It is definitely much cheaper to cook this dish at home instead of eating at restaurants, which is not only pricey but sometimes the liver turns out over-cooked.
Liver is said to be beneficial to ladies especially after that time of the month. Check out the following cooking tips for cooking deliciously tender liver.
Tips for stir-frying liver
- Get the freshest pig’s liver money can buy (usually at the wet market) and preferably cook them on the same day. I thank my sis Amy for gifting me freshest-ever liver from her supplier friend. She delivered them to me the minute they were air-frown from US.
- Use lots of ginger and spring onions as they compliment & counter the strong smell of the liver.
- Do not overcook the liver as they will turn hard & chewy instead of soft & tender. Perfectly cooked liver should be mostly cooked on the surface, but slightly pink when you bite into it.
- If you do not like the lingering smell of raw liver on your hands, wear disposable plastic gloves when slicing the liver.
- For best results, cook and serve this dish in a claypot though it is perfectly fine to cook this dish in a regular wok or pan.