Note: You can use any kind of liver you like, but poultry liver is particularly tender and creamy, and easy to find in the grocery store or your farmer's market.
- 8 ounces chicken or duck liver
- 1 medium size onion, thinly sliced
- 1/4 cup oil
- Handful of dried red chili peppers, optional
- For the sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- For the slurry:
- one teaspoon cornstarch mixed with one tablespoon water
- To garnish:
- 1 teaspoon roasted and ground Sichuan peppercorns
- Thinly sliced green onion
Pat the livers dry and cut into 1/4 inch strips.
Heat a wok over high heat and swirl in 2 tablespoons of oil. Add the onions and stir-fry until browned and softened, about 5 minutes.
Add the rest of the oil and the dried red chili peppers, if using. Add the liver and stir-fry over high heat until the outside is lightly browned but the center is still rare, about 30 to 40 seconds. Add the sauce and stir-fry for 10 to 20 seconds longer, taking care to keep the interior pink. Turn off the heat and add the cornstarch slurry, mixing rapidly to prevent the slurry from clumping.
Add the green onions and peppercorns, if using, to garnish. Serve immediately.