Chinese
Beijing Chao Gan
“Savory and hearty, featuring tender pork liver and intestine bathed in a rich, garlicky soy sauce glaze.”
Medium1 hour
Where it comes from
Chao Gan is a classic breakfast staple in Beijing, highlighting the city's love for deep flavors and offal.
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On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Clean and slice the pork liver and intestines.
- 2
Blanch in boiling water and drain.
- 3
Stir-fry garlic with soy sauce and star anise until fragrant.
- 4
Add liver and intestines, stir-frying until just cooked through.
- 5
Thicken with cornstarch slurry and serve hot.
