Chicken Liver Stir-Fry with Green Garlic

Trim the liver, keeping raw poultry separate from produce. Cut the green garlic into lengths. Divide the scallion into 100 g lengths and 50 g slices, and ginger into 70 g slices and 50 g dice.

Put the liver in cold water with the 100 g scallion, 70 g ginger and 30 ml wine. Bring to a boil, skim and simmer for 5–10 minutes; continue until the liver reaches 74°C. Drain, cool briefly until safe to handle, then slice with clean utensils.

Heat the oil over medium heat and fry the remaining scallion and ginger until fragrant. Add liver and stir-fry until lightly colored. Add green garlic and cook for about 30 seconds, or until done. Add salt, bouillon, five-spice, pepper and optional cumin; stir-fry over high heat for 30 seconds. Serve with optional sesame.