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Claypot Liver with Ginger & Spring Onions

Claypot Ginger & Scallions Liver

Claypot Liver with Ginger & Spring Onions Recipe

For best results, cook and serve this dish in a claypot though it is perfectly fine to cook this dish in a regular wok or pan.

Serves: 2-3

Prep Time: 20 mins

Cook Time: 10 mins


  • 250 grams pig's liver cut to thin, even slices
  • 1 tbsp corn flour
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp cooking oil divided
  • 50 grams ginger thinly sliced
  • 8 stalks spring onions ends trimmed; cut to 5-cm (2-inch) length
  • 1/2 onion sliced to rings
  • 6 cloves garlic minced
  • 1 tsp sugar
  • 1 tbsp Chinese cooking wine
  • 1/2 tbsp sesame oil
  • cornstarch solution dissolve 1/2 tbsp cornflour in 3 tbsp water


  1. Coat liver slices evenly with cornflour and light soy sauce in a bowl. Marinade for at least 10 minutes.
  2. Heat 1 tbsp oil in claypot. Cook liver slices in wok or claypot (no overlapping, in batches) on one side first, then flip to other side. Do not overcook. Set aside pan-fried liver on a plate.
  3. Add remaining oil to the claypot; stir fry ginger, the white bottom part of the spring onions and onions, until the onions start to soften and turn translucent. Add garlic and stir-fry for 30 seconds.
  4. Add the remaining spring onions, sugar, Chinese cooking wine and sesame oil. Stir fry briefly until fragrant.
  5. Pour the cornstarch solution slowly (in 2-3 batches) over the contents in the claypot/wok and stir thoroughly. Once the sauce thickens, turn off the stove. Return the previously cooked liver slices back to wok and stir fry briefly until the liver pieces are evenly coated in the sauce.

Leave a Comment

22 Responses to “Claypot Liver with Ginger & Spring Onions”

  1. daphne — August 7, 2012 @ 9:00 pm

    I nearly forgot about this dish!! childhood times :)


  2. MaryMoh — August 8, 2012 @ 4:08 am

    That looks very delicious. I grew up eating a lot of liver because my mom loves to eat liver. She always cooks it in soup. I would love to cook someday, the dry way like yours. Liver here is cheap cos no many people wants to eat. Good for me….hehe


  3. HoppingHammy — August 8, 2012 @ 7:55 pm

    Are those little bunnies on the chopsticks? Oh my….SO cute! Great presentation on the dish too, as always. :)


    • wiffy replied: — August 8th, 2012 @ 9:42 pm

      Yes, you’re so sharp! I bought these chopsticks during my recent Taiwan trip… I also bought matching bunny chopstick holder. Wanted to wait for an Easter recipe for them to make “debut”, but I can’t wait! LOL


  4. Pepy | Indonesia Eats — August 11, 2012 @ 9:09 am

    Wiffy, it has been long time not visiting here. Anyway these newer pics look more tempting thou I don’t eat liver. Can we alyways substitute with beef liver? *thinking to make for somebody* :D


  5. Angie — August 12, 2012 @ 5:36 pm

    When you buy from iherb, do u ship via DHL/UPS or vpost? Which is cheapest? Thanks


  6. Juliana — August 14, 2012 @ 10:27 am

    I love liver, but unfortunately my husband cannot even look at it :), therefore I never cook, just buy ready made from restaurants…I’d love to make this at home…yum!
    Hope you have a wonderful week ahead :)



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