Chinese Liver

A simple way of giving liver an exotic flavour. Chicken livers may be substituted for the lamb's liver if preferred.


serves 4
2 tbsp soya sauce
1 tbsp honey
1 tbsp soft brown sugar
2 tbsp wine vinegar
1 small piece of fresh root ginger, very finely chopped
1 garlic clove, crushed
Salt and freshly ground black pepper
450 g (1 lb) lamb's liver, sliced into very thin strips
1 tbsp cornflour
150 ml (1/4 pint) chicken or beef stock
2 tbsp vegetable oil
4 spring onions, finely chopped

to garnish:

Few spring onion flowers


1. Mix together the ingredients for the marinade and pour over the liver in a bowl. Leave to marinate for at least 2 hours, stirring occasionally.

2. Drain the liver and mix the cornflour and stock into the marinade. Heat the oil in a large frying pan, add the chopped spring onions and fry until golden. Remove from the pan with a slotted spoon and set aside.

3. Add the liver to the pan and fry briskly until lightly coloured and just cooked through. Pour in the marinade with the fried onions and cook until thick, stirring constantly.

4. Taste and adjust seasoning, then serve immediately on a bed of buttered noodles or fried bean sprouts. Garnish the platter with spring onion flowers.

What did you think?

16 people have helped to review this recipe. Thankyou!

Not good
posted by sheila @ 02:57PM, 2/21/09
Very strong and turned mushy....looked awful and didnt taste much better.
I don't like liver, but...
posted by Kathy @ 01:55AM, 4/04/11
It took me forever to figure out that "corn flour" meant cornstarch. I don't eat corn (allergies) and so used arrowroot. I used low-sodium tamari (wheat-free) soy sauce. And beef liver instead of lamb or chicken. And ended up marinading the cut up strips overnight. Before cooking I soaked the arrowroot in the beef broth, added the marinade liquid, and put the liver in a quite-hot pan - cooked fast. Sauce thickens before boiling (arrowroot does that). I felt that the taste of the liver was definitely adequately disguised. I disagree with the person who said Not Good, and mine wasn't mushy or too strong.
Very easy to cook and quite tasty
posted by Jayne @ 07:15PM, 4/14/11
I cooked it with pigs liver and put a small onion (only because I'd used spring onions the night before)and mushrooms in it . Instead of butter noodles i cooked the noodles(straight to wok ones) in with the sauce.

It wasn't mushy or too strong and my husband and myself thought it was a good recipe for something different to do with liver.

With regards to how it looks - no it isn't pretty but i've yet to see a stunning looking dish that includes liver. However if you added sugar snap/peas to it for a bit of colour then it would look more appetising.
Really quick, really easy and really tasty.
posted by sharon @ 03:19PM, 11/08/12
If you fancy an alternative to the usual liver and bacon, try this. Really quick and easy and uses store cupboard ingredients. Lots of strong flavours but a light supper. I like this a lot.
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