Most confinement dishes include lots of ginger to help women expel wind from abdomen and aid in speedy recovery from giving birth. Keeping their body warm and prevent cold feet. For this dish – Claypot Liver with Ginger and Spring Onions 煲仔姜葱猪, I’ve add both old ginger 老姜 and young ginger 子姜.
The texture of old ginger is tough and some younger folks nowadays do not like the strong ginger flavor. If you are not cooking this dish as a confinement dish, I would suggest using young ginger子姜 so that your diners will enjoy the less gingery taste of this dish. You need to decide which ginger to use depending on who you are cooking this dish for.
Benefits: to expel wind from abdomen and aid recovery from giving birth.
- 280 grams pig’s liver cut into slices
- 1 tbsp corn flour
- 1.5 tbsp light soy sauce
- 1.5 tbsp cooking oil
- 70 g ginger thinly sliced
- 8 stalks spring onions; chopped in to 1.5 inch length
- 1/2 onion sliced
- 7 cloves garlic minced
- 1 tsp sugar
- 1 tbsp Chinese cooking wine
- 0.5 tbsp sesame oil
- cornstarch solution – dissolve 0.5 tbsp cornflour in 3 tbsp water
- Coat liver slices evenly with cornflour and light soy sauce in a bowl. Marinade for at least 10 minutes.
- Heat 1 tbsp oil in claypot. Cook liver slices in claypot (no overlapping) on one side first, then flip to other side. Do not overcook. Until it looks pinkish to brown (30 s to 1 min). Set aside.
- Add remaining 0.5 tbsp oil to the claypot, stir fry ginger and onions until the onions start to soften and turn translucent. Add garlic and stir fry for 30 seconds.
- Add the spring onions, sugar, Chinese cooking wine and sesame oil. Stir fry for a minute or until fragrant.
- Pour the cornstarch solution slowly over the ingredients in the claypot and stir thoroughly. Once the sauce thickens, turn off the stove. Return the previously cooked liver slices back to claypot and stir fry briefly until the liver pieces are evenly coated in the sauce.
Hope you enjoy this dish.