Comments on: Chicken Liver with Onion and Pepper (爆炒鸡肝)

By: SueK

SueK — Tue, 13 May 2025 01:25:18 +0000

Not quite what I expected but wanted to try as I like chicken livers and beef liver and the like. I did not put any salt in it so any salty taste came from my soy sauce. I did not have low sodiom soy sauce. I felt it was on the salty side just to let people know to limit it wherever you can. I liked it over-all but my other half said I do not have to mae it again LOL.

By: Nel

Nel — Sat, 10 May 2025 17:09:35 +0000

So delicious! There were a couple of ingredients I didn’t have, si I improvised, I also added sesame seeds at the end, will be making this again very soon

By: Maggie Zhu

Maggie Zhu — Thu, 03 Apr 2025 13:34:50 +0000

In reply to James K. Thanks for sharing your cooking experience! Both changes totally make sense to me. I usually don't use mirin in Chinese cooking, but I do think it will work well in this dish (good call of omitting the sugar) :)

By: James K

James K — Wed, 02 Apr 2025 19:26:10 +0000

As a variation, I swapped the pepper for aubergine. I thought it would need more cooking, so I sliced and browned it before I cooked the liver.

As I didn’t have the wine, I used mirin, which is already sweet, so omitted the sugar.

By: Maggie Zhu

Maggie Zhu — Tue, 25 Feb 2025 14:18:28 +0000

In reply to Lara. Hi Lara, I'm so happy to hear you enjoy the dish! It's one of my favorites and I cook it very often. I've never tried it with chicken hearts and now I can't wait to cook it :)

By: Lara

Lara — Mon, 24 Feb 2025 21:07:03 +0000

I rarely comment on sites, but GOSH! This dish is amazing!
I had some chicken livers and hearts left from the previous cooking (the packages were bigger than I needed), and I was looking for a fast recipe to not waste them. Didn’t expect anything spectacular but the taste exceeded expectations. The dish was gone in a minute and later I caught my hubby scrapping whats left from the pan XD
I suggest trying it with chicken hearts, they taste even better than the liver.

By: Maggie Zhu

Maggie Zhu — Fri, 10 Jan 2025 02:52:37 +0000

In reply to T. Karber. I often marinate the livers for 15 to 20 minutes, while preparing the rest of the ingredients. You can marinate it for longer, but you should cover it and marinate it in the fridge.

By: T. Karber

T. Karber — Wed, 08 Jan 2025 19:31:10 +0000

How long do I marinate the livers?

By: Matthew Bond

Matthew Bond — Wed, 04 Sep 2024 20:25:13 +0000

Not sure why, but I never thought to try out a Chinese recipe for chicken livers. I threw in some okra I had from my garden. It was a wonderful meal, rich and flavorful without feeling heavy.

By: Maggie Zhu

Maggie Zhu — Fri, 16 Aug 2024 17:23:34 +0000

In reply to Claudia.

Hi Claudia, thanks so much for leaving a positive review and I’m glad you enjoyed the dish!
If you’re using a salted Shaoxing wine (most Shaoxing wine in US grocery stores are salted), it will make the dish saltier. We usually serve the dish over rice, so it’s on the saltier side.
To reduce the saltiness, what you can try is to reduce the salt in the marinade (use 1/4 or even 1/8 teaspoon). That should cut the saltiness by quite a bit.
You can always add salt at the end of the cooking to adjust the seasoning if needed later.