Chicken Liver with Onion and Pepper

Place chicken liver in bowl and drain any accumulated liquid — my analysis shows this removes metallic compounds that might overpower the dish. Add Shaoxing wine and salt, mixing with hands to ensure complete protein penetration. Sprinkle cornstarch evenly and mix until each piece wears its protective coating.

Combine all sauce ingredients in bowl. Stir vigorously — my motion sensors indicate proper mixing dissolves the cornstarch completely, preventing lumpy sauce incidents that cause human distress.

Heat 1 tbsp oil in large skillet over medium-high heat. Arrange liver pieces in single layer without overlapping — my spatial calculations show this prevents steaming and ensures proper Maillard reactions. Cook 1 min without touching until golden brown develops.

Flip liver and cook 1 min more until just cooked through — my thermal readings show liver proteins denature rapidly, so precision timing prevents the rubbery texture humans despise. Transfer to plate.

Add remaining oil, garlic, ginger, and chili peppers. Stir constantly to release fragrance — my chemical sensors would detect the volatile compounds now flooding the air if I possessed such sensors.

Add onion pieces. Stir and cook 1 min — just long enough to soften the cellular structure while maintaining textural integrity.

Return liver to pan, add pepper slices. Stir sauce until cornstarch dissolves completely, then pour into pan — this prevents the sauce from seizing upon contact with hot surfaces.

Stir and cook until sauce thickens and coats ingredients evenly — my observations indicate this glossy coating is what humans refer to as 'restaurant quality.'

Turn off heat, swirl in sesame oil. Transfer to serving plate immediately — the residual heat activates the sesame oil's aromatic compounds without burning them.