The Secret to Soft Liver Tips from a Chinese Chef
Liver is incredibly nutritious but can easily turn tough and grainy if cooked the wrong way.Chinese chefs have mastered simple but effective tricks to keep liver soft, moist, and tender, whether using chicken, beef, or goat liver.
INGREDIENTS
For the Liver
300g chicken or beef liver
1 tbsp cornstarch
1 tsp baking soda (optional, for velveting)
1 tbsp soy sauce
1 tbsp Shaoxing wine (or white vinegar substitute)
½ tsp salt
½ tsp white pepper
1 tbsp oil (for marinating)
For Stir-Fry Sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp dark soy sauce (optional for color)
1 tsp sugar
2 tbsp water
½ tsp cornstarch
Aromatics & Vegetables
1 tbsp minced garlic
1 tbsp minced ginger
1 small onion, sliced
1 green pepper or capsicum, sliced
2–3 spring onions
Oil for cooking — 2–3 tbsp
THE CHINESE CHEF’S 3 BIG SECRETS FOR SOFT LIVER
Slice liver thin and remove all veins
Thin slices = fast cooking = tenderness
Removing veins removes chewiness.
Velvet the liver (MANDATORY!)
Velveting means coating with:
cornstarch
a bit of baking soda
oil
This protects the liver from direct heat.
Cook FAST
Overcooking = tough + grainy
High heat + fast toss = silky texture.
STEP-BY-STEP INSTRUCTIONS
Clean & Slice the Liver
Rinse liver under cold water.
Remove white membranes and veins.
Slice into thin strips (½ cm thick).
Soak in water for 10 minutes to remove excess blood.
Drain and pat dry thoroughly.
Velvet the Liver (Tenderizing Step)
To the liver add:
1 tbsp soy sauce
½ tsp salt
1 tbsp Shaoxing wine / vinegar
1 tsp baking soda (optional but highly effective)
1 tbsp cornstarch
1 tbsp oil
Mix gently and let marinate 15 minutes.
This is the secret that keeps liver soft and restaurant-level tender.
Prepare the Stir-Fry Sauce
In a bowl mix:
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
2 tbsp water
½ tsp cornstarch
Set aside.
Stir-Fry the Liver
Heat wok or pan until smoking hot.
Add 2–3 tbsp oil.
Add liver slices in a single layer.
Stir-fry only 60–90 seconds until color changes.
Remove immediately and set aside.
(Do NOT overcook!)
Cook the Vegetables
In the same wok, add:
1 tbsp garlic
1 tbsp ginger
Stir 10 seconds.
Add onion & green pepper.
Stir-fry for 1 minute.
Combine & Sauce
Add the liver back into the wok.
Pour the prepared sauce.
Toss everything for 20–30 seconds only.
Add spring onions and turn off heat.
The liver should remain soft, glossy, and juicy.
TIPS FROM A CHINESE CHEF
Never cook liver straight from the fridge — let it sit for 10 minutes.
Cornstarch + baking soda = silky texture
Don’t overcrowd the pan.
Add a splash of water if you feel it’s drying — liver loves moisture.
Always stir-fry liver last to avoid overcooking.
HOW TO SERVE
With steamed rice
Over noodles
With stir-fried greens
Inside bao buns
On top of congee
BENEFITS OF THIS METHOD
Liver stays soft, not rubbery
Rich flavor without bitterness
Restaurant-style tenderness
Balanced, glossy sauce
Works with chicken, beef, goat, and lamb liver
PRECAUTIONS
Do not eat liver raw or undercooked.
Do not use too much baking soda—½–1 tsp is enough.
If you have high iron levels or certain health conditions, limit liver consumption.
Eat liver 1–2 times per week max.
FINAL THOUGHTS
With the right Chinese-style techniques—soaking, velveting, and quick stir-frying—you can turn liver into a silky, flavorful dish even picky eaters will enjoy.Once you try this method, you’ll never go back to overcooked, rubbery liver again.