Steps

1. Separate 200g of chicken liver into hearts and liver.
   🕒 00:57
2. Cut the hearts lengthwise in the center with a knife and cut in half.
   🕒 01:03
3. Slice the liver diagonally into thin pieces.
   🕒 01:16
4. Wash the cut chicken liver thoroughly with water.
   🕒 01:30
5. Rinse away blood clots with your fingertips while washing.
   🕒 01:36
6. Drain the washed chicken liver in a colander and place in a bowl.
   🕒 01:52
7. Add 1 tsp of salt to the chicken liver in the bowl and rub it in.
   🕒 01:59
8. Rinse the salt-rubbed chicken liver with water, drain again, and return to the bowl.
   🕒 02:08
9. Add 1 tbsp of soy sauce, 1 tsp of grated ginger, and 1 tsp of sugar to the bowl and mix well.
   🕒 02:12
10. Marinate the chicken liver in the refrigerator for 20 minutes.
    🕒 02:21
11. Trim the root ends of 1/2 bunch (50g) of nira (garlic chives) and cut into 3cm pieces.
    🕒 02:25
12. Drain the marinated chicken liver and coat the surface with potato starch (to coat).
    🕒 02:41
13. Heat oil in a frying pan over medium heat.
    🕒 02:51
14. Place the potato starch-coated chicken liver in the heated frying pan and cook for about 3 minutes per side until browned and cooked through. (Key Tip! Coating with potato starch before frying prevents dryness and results in a delicious finish.)
    🕒 03:03
15. Remove the cooked chicken liver from the pan and set aside on a plate.
    🕒 03:29
16. Add 1 bag (200g) of bean sprouts to the same frying pan and stir-fry briefly until slightly wilted. (Key Tip! Stir-frying the bean sprouts quickly preserves their crunchy texture.)
    🕒 03:38
17. Return the chopped nira, 1 tbsp of oyster sauce, and the cooked chicken liver to the frying pan, and stir-fry briefly. (Key Tip! Adding the nira at the end ensures they cook evenly and are delicious.)
    🕒 03:50
18. Taste and adjust seasoning with salt (to taste) and pepper (to taste) if needed.
    🕒 04:04
19. Once everything is stir-fried together, it's complete. Plate and serve.
    🕒 04:13