Ingredients
400 g chicken livers, 100 g Chinese yam powder, 4 eggs.
Seasonings
3 g Sichuan peppercorns, 3 g salt, 10 g ginger, 10 g scallions, 10 g cooking wine, 2 g white pepper, 1 g MSG (or to taste), 20 g sesame oil.
Instructions
1. Remove the membranes from the chicken livers, cutting large ones in half; slice some scallions into sections and mince the rest for garnish; lightly crush the ginger; beat the eggs and mix with yam powder to form a batter; marinate the chicken livers briefly with minced scallions, ginger, ground white pepper, salt, MSG, and Shaoxing wine, then coat them in the egg white batter.
2. Heat the oil in a wok to 350°F (medium-high), then fry the chicken livers one piece at a time until cooked. Remove with a slotted spoon. Reheat the wok, add sesame oil, return the chicken livers, and toss with scallion segments and Sichuan peppercorns, flash-frying a few times before transferring to a plate. This dish yields crispy chicken livers with a savory, numbing aroma, and is known to nourish the liver and kidneys while clearing the mind and improving eyesight.