Claypot Liver with Ginger & Spring Onions

Claypot Liver

Get this recipe on the next page >>

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.

You May Also Like: Chinese Pork Liver Soup Recipe

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.

Ginger & Scallions Liver

Tips for stir-frying liver

  1. 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.
  2. Use lots of ginger and spring onions as they compliment & counter the strong smell of the liver.
  3. 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.
  4. If  you do not like the lingering smell of raw liver on your hands, wear disposable plastic gloves when slicing the liver.
  5. 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.

Claypot Ginger & Scallions Liver

Claypot Liver with Ginger & Spring Onions Recipe

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.


  • 250 grams pig’s liver cut to thin, even slices
  • 1 tbsp corn flour
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp cooking oil divided
  • 50 grams ginger thinly sliced
  • 8 stalks spring onions ends trimmed; cut to 5-cm (2-inch) length
  • 1/2 onion sliced to rings
  • 6 cloves garlic minced
  • 1 tsp sugar
  • 1 tbsp Chinese cooking wine
  • 1/2 tbsp sesame oil
  • cornstarch solution dissolve 1/2 tbsp cornflour in 3 tbsp water


  1. Coat liver slices evenly with cornflour and light soy sauce in a bowl. Marinade for at least 10 minutes.
  2. Heat 1 tbsp oil in claypot. Cook liver slices in wok or claypot (no overlapping, in batches) on one side first, then flip to other side. Do not overcook. Set aside pan-fried liver on a plate.
  3. Add remaining oil to the claypot; stir fry ginger, the white bottom part of the spring onions and onions, until the onions start to soften and turn translucent. Add garlic and stir-fry for 30 seconds.
  4. Add the remaining spring onions, sugar, Chinese cooking wine and sesame oil. Stir fry briefly until fragrant.
  5. Pour the cornstarch solution slowly (in 2-3 batches) over the contents in the claypot/wok and stir thoroughly. Once the sauce thickens, turn off the stove. Return the previously cooked liver slices back to wok and stir fry briefly until the liver pieces are evenly coated in the sauce.