Steps

1. Cut leek 1/2 bunch into 4cm lengths. Make a slit lengthwise on the tough stem ends.
   🕒 01:58
2. Thinly slice onion 1/2.
   🕒 02:31
3. Julienne carrot 50g into 4cm lengths.
   🕒 02:42
4. Separate the connective tissues from chicken liver 300g and cut into bite-sized pieces. Remove any blood clots.
   🕒 03:59
5. Briefly rinse the cut liver under water and pat thoroughly dry with paper towels.
   🕒 04:55
6. Lightly and evenly dust the entire liver with all-purpose flour as needed. (This is the key!) Dusting with flour helps achieve a nice sear, creates a crispy texture, and makes the sauce cling better. It also prevents the liver from becoming dry.
   🕒 06:29
7. Heat 1 tbsp vegetable oil in a frying pan over medium heat.
   🕒 07:12
8. Arrange the liver in the heated pan without overlapping and season with salt to taste and pepper to taste.
   🕒 07:25
9. Sear the liver until golden brown and crispy on both sides, then remove from the pan. (It doesn't need to be cooked through completely at this stage).
   🕒 07:57
10. Wipe the pan, add another 1 tbsp vegetable oil, and heat over medium heat.
    🕒 09:01
11. Add the onion and carrot, sprinkle with salt to taste, and stir-fry until softened.
    🕒 09:12
12. Once softened, add bean sprouts 100g and stir-fry quickly.
    🕒 09:50
13. Finally, add leek 1/2 bunch and stir-fry briefly until the oil coats everything and the leeks turn vibrant green. (This is the key!) Overcooking the bean sprouts and leeks will ruin their texture, so stir-fry them quickly over medium to high heat.
    🕒 10:30
14. Push the vegetables to one side of the pan. In the cleared space, add [A] 1 tbsp cooking sake, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp oyster sauce, and 1 tsp vinegar. Bring to a brief simmer. (This is the key!) Stir-fries are all about speed, so pre-mixing your seasonings will make the process smoother.
    🕒 10:57
15. Once the seasonings simmer, stir everything together quickly. Return the liver to the pan.
    🕒 11:48
16. Stir-fry everything together quickly to coat. Season with a final sprinkle of pepper to taste.
    🕒 12:16
17. If desired, drizzle in a little water and potato starch slurry and stir quickly to create a light glaze.
    🕒 12:29
18. Transfer to a serving plate and enjoy!
    🕒 12:51