Mum's Claypot Liver

My mum used to cook this for me when I was a kid as all old folks believed that liver is good for the blood so kids must have more of this hahahaha. I only take liver when it is cooked this way because the liver is nicely marinated and the sauce from this dish is so yummy with white rice!

When I gave birth to my son back in 2008, I started to read up more about cooking liver and if it indeed is good for my son. What I understand is that liver is encouraged but only in moderation as having too much of this can be toxic too. Well, in life, moderation is always the best bet :)

You can either use a claypot to cook it or any frying pan or HappyCall Pan as well. However, do omit the cooking wine if you intend to make this for toddlers or young children.


Mum’s Claypot Liver
(pre soaked the claypot overnight so as to avoid cracking the pot)


Ingredients

Pig’s Liver for 2-3 person
½ tbsp Sesame Oil
½ tbsp Cooking Oil
1 tblsp Chinese Cooking Wine
1 thumb Ginger
Spring Onions (Separate into the white & leafy parts)


Marinates for liver (marinate it for at least 1 hour in the fridge)

2 tbsps Oyster sauce
½ tsps Light Soy Sauce
A pinch of salt for 1 hour


Method

1. Heat claypot & add ½ tablespoon cooking oil and ½ tablespoon of sesame oil for cooking.
   
2. Fry ginger until golden brown, add 1 tablespoon of cooking wine
   
3. Fry the white part of the spring onion first, add liver and stir fry quickly.
   
4. Add in the leafy part of the spring onion and fry briefly for about 1 minute.
   
5. Do not add water to cook the liver as it will dilute the taste.
   
6. Cover the claypot and switch off the stove. Keep the claypot covered & after 5 mins, the liver is ready to be served.