Clean the chicken livers by rinsing them several times in clean water. It is best to place them for about an hour in the freezer before slicing them into thin slices. After slicing them, rinsing them again and again to get rid of the red colour.

Once clean, place your sliced chicken liver in a bowl and marinate with Shaoxing rice wine, a dash of salt and pepper. Cover and leave aside for 10 minutes.

Rinse your fresh peasprouts in water, dry and set aside.

Place your chicken stock in a pot and bring to boil. Drain your chicken liver and cook them in the chicken stock. Turn the heat to low and use a spoon to skim of the reddish protein that now floats on the surface.

Take out two serving bowls, divide up your peasprouts and place them in the bowls.

Add salt and pepper to taste on your soup. Bring it to boil them take it off the fire and pour into the serving bowls.

Serving piping hot.