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1
Rinse the chicken livers and trim away any visible membrane.
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2
In an electric mini-chopper, combine the liver and the 2 tablespoons water and process until smooth.
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3
(Or, mince the livers by hand, flipping them over occasionally with the knife blade to ensure that you are reducing them to a shapeless mass.
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4
Use the knife blade to transfer the minced livers to a small bowl and combine with the 2 tablespoons water.)
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5
In a small saucepan, combine the oil, garlic, and chile flakes over medium-low heat.
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6
When the oil is sizzling and pale yellow, add the tomato paste, breaking it up with a whisk or fork.
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7
When the oil is a bright yellow-orange, immediately pour in the 1 cup water to stop the cooking.
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8
Increase the heat to medium and whisk in the liver mixture.
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9
Discard the larger liver pieces that eventually cling to the whisk.
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10
As the sauce cooks and changes color, the liver will appear as brown bits.
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11
When the sauce begins to boil, whisk in 6 tablespoons hoisin sauce.
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12
Let the sauce cook for 1 minute and taste, adding more hoisin sauce, if necessary.
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13
The amount you use depends on the brand and your own taste.
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14
Aim for a sweet, tangy, spicy balance.
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15
For extra depth, add the fish sauce.
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16
Bring the sauce to a simmer, whisk in the cornstarch mixture, and then cook for about 30 seconds, or until thickened.
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17
Remove from the heat and let cool, uncovered, to concentrate the fl avors and thicken further.
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18
(The sauce may be prepared ahead and refrigerated for up to 1 day or frozen for up to 1 month.
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19
Return to room temperature or warm slightly before serving.)
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20
Transfer the sauce to a bowl and sprinkle the peanuts and sesame seeds on top.
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21
Put the sauce on the table so that diners can serve themselves.
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22
(Or, divide the sauce among individual dipping sauce bowls and then sprinkle with peanuts and sesame seeds before serving.)
