Chinese food

Red-cooked chicken livers

Red-cooked chicken livers

Red-Cooked Chicken Livers: A Delicacy from East China

Introduction

In the culinary heart of East China—spanning regions like Jiangsu, Zhejiang, and Anhui—cooking is an art deeply rooted in balance, texture, and subtle complexity. One of the defining techniques of this region is hong shao (红烧), or “red-cooking,” a method that uses soy sauce, sugar, and aromatics to create a glossy, reddish-brown lacquer that enriches everything from meats to tofu. While red-cooked pork belly (hong shao rou) and red-cooked fish are popular staples, a less commonly known but equally delightful variation is Red-Cooked Chicken Livers (hong shao ji gan, 红烧鸡肝).

This dish brings together the richness of chicken livers and the umami depth of East China’s characteristic sauces. In Chinese cuisine, organ meats are often prized not just for their nutrition but for the challenge and artistry involved in preparing them well. Red-cooked chicken livers are tender, fragrant, and subtly sweet, offering a luxurious mouthfeel that pairs well with plain rice or congee.

In this article, we’ll explore the origins of red-cooking in East China, the cultural significance of liver dishes, and provide a detailed, step-by-step guide to preparing Red-Cooked Chicken Livers at home.

Historical and Cultural Origins

Red-cooking is one of the oldest and most widely practiced braising techniques in Chinese cuisine, dating back over 2,000 years to the Han dynasty. The method was perfected in East China, particularly in Jiangnan (south of the Yangtze River), where the abundant availability of soy sauce, Shaoxing wine, and sugar led to the development of this glossy, caramel-colored braising technique.

In East China, red-cooking represents more than just a method—it’s a celebration of patience and balance. Ingredients are slowly simmered to absorb the braising liquid, resulting in a rich, savory depth that defines the region’s comfort foods.

Chicken livers, in particular, are associated with nourishment and vitality in traditional Chinese medicine. Rich in iron, vitamins, and protein, liver is often recommended for those recovering from illness or childbirth. While pig or duck liver is more common in banquet dishes, chicken liver is considered lighter and more delicate, making it a favorite in home-style cooking.

Red-cooking chicken livers elevates them into a luxurious, almost celebratory dish. This preparation reflects the East Chinese sensibility: to turn humble ingredients into something deeply satisfying and elegant.

Ingredients

Here’s what you’ll need for about 4 servings of Red-Cooked Chicken Livers:

Main Ingredients:

  • 400g chicken livers, cleaned and trimmed

  • 1 tablespoon Shaoxing wine

  • 2 tablespoons light soy sauce

  • 1 tablespoon dark soy sauce

  • 1 tablespoon rock sugar (or 2 tsp brown sugar)

  • 2 slices ginger

  • 2 cloves garlic, smashed

  • 2 scallions (white and green parts separated)

  • 1 small piece of star anise

  • 1 small piece of cinnamon stick

  • 1 dried red chili (optional, for a subtle heat)

  • 1 tablespoon vegetable oil

  • 250ml water or chicken stock

Optional Garnish:

  • Fresh coriander (cilantro)

  • Sliced scallion greens

  • Sesame seeds

Preparation: Step-by-Step

Step 1: Cleaning the Chicken Livers

Cleaning the chicken livers properly is essential to avoid bitterness and achieve a smooth, silky texture.

  1. Rinse thoroughly under cold running water.

  2. Trim off any sinew, fat, or greenish-brown bile spots (if visible).

  3. Soak in salted water or milk for 15-20 minutes to mellow the flavor.

  4. Rinse again and pat dry with paper towels.

Step 2: Blanching (Optional but Recommended)

Blanching helps remove residual blood and tightens the liver’s surface for better braising.

  1. Bring a pot of water to a gentle boil.

  2. Add the livers and cook for 30-60 seconds, just until they begin to firm up.

  3. Drain and rinse with cold water to stop the cooking process.

  4. Set aside.

Step 3: Making the Caramel Base

The red-cooked flavor begins with a fragrant caramelized sugar base.

  1. Heat 1 tablespoon of oil in a wok or sauté pan over medium heat.

  2. Add the rock sugar and let it slowly melt, stirring occasionally.

  3. Once the sugar turns golden and bubbly, quickly add the livers and stir to coat them in the caramel.

  4. Add Shaoxing wine to deglaze the pan.

🔥 Tip: Be careful not to burn the sugar—it should be amber, not dark brown. If it smells bitter, start over.

Step 4: Aromatics and Seasoning

  1. Push the livers to the side and add ginger, garlic, and the white parts of the scallion.

  2. Stir until fragrant (about 30 seconds).

  3. Add light soy sauce, dark soy sauce, and spices (star anise, cinnamon, chili).

  4. Stir everything together.

Step 5: Braising

  1. Add 250ml of water or chicken stock to the pan.

  2. Bring the mixture to a boil, then lower the heat to a gentle simmer.

  3. Cover the pan and cook for 10-12 minutes, occasionally spooning sauce over the livers.

The goal is to infuse the livers with the braising liquid while retaining a tender, almost custardy interior.

Step 6: Reducing the Sauce

  1. Remove the lid and increase heat slightly to reduce the sauce.

  2. Cook for another 3–5 minutes, allowing the liquid to become syrupy and coat the livers.

The sauce should cling to the livers in a glossy glaze without being overly thick.

Step 7: Plating and Garnishing

  1. Transfer the livers to a plate, spoon the sauce over them.

  2. Garnish with sliced scallion greens, fresh cilantro, or toasted sesame seeds for color and freshness.

Serving Suggestions

Red-cooked chicken livers are incredibly versatile. Here are a few pairing ideas:

  • Serve warm over steamed jasmine rice, with pickled vegetables on the side.

  • Enjoy as a cold appetizer—after braising, chill and slice the livers for a buffet-style presentation.

  • Pair with congee or a light soup for a comforting breakfast or lunch.

Variations and Regional Touches

Although this recipe is East Chinese in origin, variations exist across regions:

  • In Shanghai, extra sugar and dark soy are used for a sweeter, richer glaze.

  • In Zhejiang, vinegar may be added for a slight tang.

  • In Anhui, stronger aromatics like dried tangerine peel or more robust cinnamon are common.

You can adjust the spices to suit your taste. Don’t like star anise? Omit it. Want a bolder flavor? Add a spoonful of fermented bean paste or a few slices of fresh chili.

Tips for Perfect Red-Cooked Chicken Livers

  1. Do not overcook. Chicken livers should remain tender and slightly pink in the center; overcooking makes them chalky.

  2. Use good-quality soy sauce. It makes a big difference in depth and color.

  3. Balance sweetness and saltiness. Taste your sauce as it reduces—add water, sugar, or soy as needed.

  4. Let them rest. The flavor deepens if you let the livers cool slightly before serving.

Final Thoughts

Red-Cooked Chicken Livers might be less well-known outside of China, but they represent the best of East Chinese home-style cuisine—simple ingredients transformed through precise technique and time-honored traditions. This dish captures the essence of hong shao: a balance of savory, sweet, and umami, with a glossy finish that both pleases the eye and delights the palate.

Whether you’re exploring Chinese organ meats for the first time or seeking a nostalgic comfort dish from Jiangnan, this recipe is a soulful, richly rewarding journey through one of China’s most refined regional cuisines.