Chicken livers with Chinese chives (Jiu cai chao ji gan) from Every Grain of Rice: Simple Chinese Home Cooking (page 126) by Fuchsia Dunlop

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Notes about this recipe

  • Astrid5555 on January 05, 2017

    So simple, yet so flavorful. Had to substitute scallions for Chinese chives and added the optional chillil flakes, delicious! Husband just could not get enough of it. Kids happily declined and ate rice with soy sauce.

  • Breadcrumbs on March 08, 2013

    p. 126 There’s no way I could have enticed mr bc to eat chicken livers but I had some Chinese chives so I decided to make this w boneless skinless chicken thighs instead. This produced a subtly seasoned dish that allowed the garlicky flavour of the chives to shine. I can imagine how the earthiness of the livers would enhance the dish. FD suggests you can serve this w additional ground chili though we just passed soya sauce at the table. This is a delicately flavoured, comforting dish. We quite enjoyed it. Photos here: http://chowhound.chow.com/topics/892279#7940810

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