Ingredients
400 g chicken livers, 250 g pea shoots (or spinach hearts), 250 g winter bamboo shoots, a small amount of broth.
Seasonings
lard 40 g (about 3 tablespoons), egg 1, cornstarch 20 g (about 2½ tablespoons), vinegar a dash, soy sauce 15 ml (1 tablespoon), Shaoxing wine 10 ml (2 teaspoons), ginger 5 g (about 1-inch piece), garlic 2 cloves, sugar 2 g (½ teaspoon), MSG and salt 1 g each (¼ teaspoon each), pickled chili peppers 10 g (about 2-3), scallion 10 g (about 2 stalks).
Instructions
1. Cut the chicken liver pieces in half, then slice into 0.2 cm thick pieces; wash the pea shoots; slice the winter bamboo shoots; cut the scallion into horse-ear shaped pieces; slice the ginger into square pieces; slice the garlic; remove the seeds from the pickled chili peppers and cut into diagonal sections; mix the egg white with starch to make a thin batter.
2. Mix the chicken livers with salt and cooking wine, coat them in egg batter, then toss with a little oil; in a separate bowl, combine cooking wine, soy sauce, scallions, ginger, garlic, vinegar, sugar, cornstarch, MSG, and broth to make the sauce.
3. Heat the wok, add oil, and when the oil is bubbling, add the chicken livers. Use a spatula to stir and separate them until they change color, then immediately add the winter bamboo shoots, pea shoots, and pickled chili peppers. Stir-fry briefly, then pour in the pre-mixed sauce. When the sauce comes to a boil, toss everything together evenly and serve.