200 g liver – washed and slice into evenly slices
2 stalks spring onion – cut into 2 inch in lengthwise
10 sliced ginger
2 cloves garlic – minced
2 tbsp sesame oil
8 slices ginger – cut into thin strips (fry till crispy and set aside)
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp Kicap Manis
50 -100 ml water
21/2 tbsp Chinese Red Wine (Ang Jiu)/ Shaoxing wine
1 tsp corn flour (mixed with 2 tbsp water)
1) Season liver with 1 tsp salt for 5 minutes- washed and soaked in 1/2 tbsp corn flour water for 10 minutes. Drain and set aside.
2) Boil a pot of water and add a bit of salt, add in the liver and off heat. Blanch briefly and then remove from pot with 15 seconds.
3) Heat claypot with 2 sesame oil till hot, add in ginger slices, white part of spring onion and garlic, saute till fragrant and lightly brown. Add in liver slices, give it a quick stir and add in the sauce ingredients stir fry for 1 -2 minutes.
4) Add in spring onions and stir till spring onion become soft, thicken with corn starch. Adjust taste to your preference, cover and off heat. Topped with crispy ginger strips and serve hot.