Chao Gan Recipe

Pork liver: Thinly sliced and marinated for a tender texture and rich flavor.

Soy sauce: Adds a salty and umami flavor to the marinade.

Cooking wine: Helps to tenderize the pork liver and adds a subtle depth of flavor.

Cornstarch: Used in the marinade to create a smooth texture and help the sauce adhere to the liver.

Vegetable oil: Used for sautéing the aromatics and liver.

Garlic: Minced to add a pungent and aromatic flavor.

Ginger: Minced to provide a warm and spicy note.

Chili bean paste: Adds a spicy and savory kick to the dish.

Chicken broth: Provides a flavorful base for the sauce.

Oyster sauce: Adds a rich and umami flavor to the dish.

Sugar: Balances the flavors with a touch of sweetness.

Green onions: Chopped and added for a fresh and mild onion flavor.

When slicing pork liver, make sure to cut it thinly and uniformly. This ensures even cooking and a tender texture. To make slicing easier, you can partially freeze the liver for about 20 minutes before cutting. This firms up the liver, making it less slippery and easier to handle.

• pork liver - Substitute with chicken liver: Chicken liver has a similar texture and flavor profile, making it a suitable alternative in this dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• cooking wine - Substitute with dry sherry: Dry sherry offers a comparable depth of flavor and acidity.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative.

• garlic - Substitute with shallots: Shallots provide a milder, yet still aromatic, flavor similar to garlic.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though slightly more citrusy.

• chili bean paste - Substitute with sriracha: Sriracha offers a similar heat and depth of flavor, though it is slightly sweeter.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, though it is slightly thicker.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the pork liver dish to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can affect the texture and flavor.
• Transfer the Chao Gan to an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
• Label the container with the date of preparation. This helps you keep track of how long the dish has been stored.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The cool temperature will help preserve the flavors and prevent spoilage.
• For longer storage, place the airtight container in the freezer. The Chao Gan can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the Chao Gan in the refrigerator overnight. This gradual thawing process helps maintain the texture of the pork liver.
• Reheat the dish in a pan over medium heat, adding a splash of chicken broth if needed to restore moisture. Stir occasionally to ensure even heating.
• Alternatively, you can reheat the Chao Gan in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.
• Garnish with freshly chopped green onions before serving to enhance the flavor and presentation.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Chao Gan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the pork liver is heated through.
  6. If the dish seems dry, add a splash of chicken broth to maintain moisture.

• Microwave Method:

  1. Place the Chao Gan in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chao Gan in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for 15-20 minutes.
  5. Stir halfway through to ensure even heating.
  6. Check if the pork liver is heated through; if not, continue heating for an additional 5 minutes.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the Chao Gan in a heatproof dish that fits inside the steamer.
  3. Cover the dish with a lid or aluminum foil.
  4. Steam for about 10-15 minutes.
  5. Check to ensure the pork liver is thoroughly heated.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the Chao Gan in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 30-45 minutes.
  5. Remove from the bag and serve immediately.

• Knife: To slice the pork liver thinly and chop the green onions.

• Cutting board: A surface to safely slice the pork liver and chop the green onions.

• Mixing bowl: To marinate the pork liver with soy sauce, cooking wine, and cornstarch.

• Measuring spoons: To measure out the soy sauce, cooking wine, cornstarch, vegetable oil, chili bean paste, oyster sauce, and sugar accurately.

• Garlic press: To mince the garlic cloves efficiently.

• Grater: To mince the ginger finely.

• Wok: To heat the oil and stir-fry the ingredients.

• Spatula: To stir-fry the garlic, ginger, chili bean paste, and pork liver.

• Measuring cup: To measure the chicken broth.

• Stove: To provide the heat source for cooking.

• Serving dish: To serve the finished Chao Gan.

Prep ingredients ahead: Slice and marinate the pork liver the night before to save time on busy days.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Measure sauces in advance: Pre-measure the soy sauce, cooking wine, cornstarch, chili bean paste, and oyster sauce to streamline the cooking process.

Quick broth option: Use store-bought chicken broth to avoid the time-consuming task of making it from scratch.

Chop green onions early: Have the green onions chopped and ready to go before you start cooking.