Steps

1. Rinse 100g of chicken liver briefly under water, pat dry, and cut into bite-sized triangles of uniform size.
   🕒 01:21
2. Cut 1 bunch of Chinese chives into short pieces of 1.5-2cm. Chop 1 1/2 green onions and 1 tsp ginger into 1cm cubes.
   🕒 01:56
3. In a bowl, combine 1 tbsp honey, 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp mustard, and a pinch of black pepper. Mix well to create the sauce.
   🕒 02:32
4. Season the cut chicken liver with 1 tbsp Cooking Sake (Rice Wine), a pinch of salt, a pinch of pepper, and 1/2 tsp soy sauce.
   🕒 03:56
5. Add 1/2 tsp Potato Starch to the seasoned chicken liver and mix. [Secret Tip!] This will create a film on the liver, helping the flavors adhere better.
   🕒 04:38
6. Heat 2 tbsp White Sesame Oil in a frying pan. Add about 1/3 of the chopped Chinese chives and stir-fry until slightly wilted, then remove to a plate.
   🕒 05:07
7. Add a little oil to the frying pan, add the green onion and ginger, and stir-fry until fragrant.
   🕒 06:11
8. Once fragrant, add the prepared sauce and bring to a boil. Then, add the seasoned chicken liver and stir-fry over high heat. [Secret Tip!] Stir-fry the liver in the sauce as if you are cooking it through.
   🕒 06:31
9. When the surface of the chicken liver turns white, add the remaining Chinese chives (2/3) and stir-fry together.
   🕒 07:05
10. Add the Chinese chives that were stir-fried earlier, mix everything together, and it's done.
    🕒 07:26