Steps

1. Wash and pat dry the Chicken Liver (150g), then cut into bite-sized pieces.
   🕒 00:45
2. In a bowl, mix the chicken liver with the marinade: 1 tsp Cooking Sake (Rice Wine), 1/2 tsp Soy Sauce, and a pinch of Pepper.
   🕒 02:00
3. Cut the Chinese Chives (1/3 bunch) into 3-4cm lengths and prepare them along with the Bean Sprouts (40g).
   🕒 00:59
4. Thinly slice the Garlic (1 clove), Ginger (1 clove), and Green Onion (1cm).
   🕒 04:00
5. In a separate bowl, combine the sauce ingredients: 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Sweet Bean Paste (Tianmianjiang), 2 tsp Sugar, and 1/2 tsp Chili Bean Paste (Doubanjiang). Mix well.
   🕒 01:14
6. Heat a small amount of Vegetable Oil in a frying pan.
   🕒 02:42
7. Add the Bean Sprouts and the cut Chinese Chives and stir-fry briefly.
   🕒 02:52
8. Add a pinch of Salt, a splash of Cooking Sake (Rice Wine), and a few drops of Soy Sauce, mix, and transfer to a plate.
   🕒 03:17
9. Wipe the same frying pan with a paper towel, add a little Vegetable Oil, and sauté the sliced Garlic, Ginger, and Green Onion over low heat until fragrant.
   🕒 03:55
10. Once fragrant, add a little more Vegetable Oil, pour in the beaten Egg (1), and stir-fry over high heat until half-cooked.
    🕒 04:22
11. Transfer the half-cooked egg to the plate with the stir-fried bean sprouts and chives.
    🕒 04:51
12. In the same frying pan, add the pre-mixed sauce and bring to a boil.
    🕒 05:01
13. Add the marinated Chicken Liver and stir-fry over high heat, mixing gently.
    🕒 05:13
14. Once the liver has changed color and is well coated with the sauce, drizzle in 1 tbsp Sesame Oil to finish.
    🕒 05:47
15. Serve rice in a bowl and top with the stir-fried liver.
    🕒 06:00
16. Garnish with the egg, bean sprouts, and chives. It's ready!
    🕒 06:35