STIR-FRIED CHICKEN LIVERS WITH CHINESE CHIVES (jiu cai chao ji gan, for two)
5 ounces very fresh chicken livers (and hearts if you have them)
4 ounces Chinese chives
3 tablespoons cooking oil
1 to 2 ground chiles, or to taste (optional)
1 teaspoon light soy sauce
For the marinade:
½ teaspoon salt
½ tablespoon Shaoxing wine
1.Cut the chicken livers (and hearts, if using) evenly into slices 1/8 to 3/8 inches thick and put them into a bowl. Add the marinade ingredients and mix well. Trim the chives and cut into 2 inch lengths.
2. Add the oil to a seasoned wok over a high flame, swirl it around, then add the chicken livers (and hearts, if using) and stir-fry to separate the slices. When they have separated and are semi cooked, remove them from the wok.
3. Return the wok to the heat and add the chives and chiles, if using. When they are hot and fragrant, return the livers (and hearts, if using) to the wok with the soy sauce and salt, if you need it, and continue to stir-fry until the livers are barely cooked and still pinkish inside and everything smells delicious. Serve immediately.
from Fuchsia Dunlop, Every Grain of Rice