Braised Chicken Liver

Steps

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1. 1
   Rinse the chicken liver thoroughly. Using toothpicks or a fork, poke holes all over each piece to help blood drain out. Trim carefully while retaining some fat, then cut each set of liver into three smaller pieces.
   ▶ ≈1:05
2. 2
   Fill a pot with 1000 ml cold water and add the prepared chicken liver. Add 1 tablespoon of rice wine, one whole scallion, about 10 grams of ginger slices, and 1 teaspoon of salt. Heat over medium-high fire. Once bubbles form on the surface but before a full boil, immediately turn off the heat.
   ▶ ≈2:57
3. 3
   Let the chicken liver cool naturally in the hot water for about 20 minutes to allow blood to drain completely. Once cooled, remove from water, discard the scallion and ginger, then rinse thoroughly under running cold water and gently squeeze out excess liquid without pressing hard.
   ▶ ≈4:24
4. 4
   Place the rinsed chicken liver in a shallow dish. Add 0.5 teaspoon salt, 1 tablespoon rice wine, 2–3 ginger slices, and one smashed scallion. Put the dish into an electric cooker with 0.5 cup water in the outer pot. Cover and turn on. Once the switch pops up, let it rest for another 15 minutes with the lid on.
   ▶ ≈7:07
5. 5
   Transfer the steamed chicken liver and all cooking liquid from the dish into a wok. Turn on the heat and bring to a simmer. Discard the scallion and ginger. Add 0.5 teaspoon salt, 2.5 teaspoons brown sugar, and 1 tablespoon soy sauce.
   ▶ ≈8:04
6. 6
   Taste and adjust seasoning to your preference. Reduce heat to low and continue braising until all liquid evaporates completely and the chicken liver has a glossy, shiny surface. Take your time during this reduction—do not rush, as the liquid must completely dry out for the best flavor and appearance.
   ▶ ≈8:43
7. 7
   Turn off the heat and sprinkle with scallion greens. Transfer to a serving plate and garnish with shredded scallion, shredded red chili (optional), and a light sprinkle of white sesame seeds. Serve immediately.
   ▶ ≈9:27