Notice that the title of this recipe starts with the chives, rather than the liver? I imagine this will not become my most popular post. Many people do not care for organ meat. But have some amenability, and this recipe will be a revelation! The liver was luscious, tender and deeply flavorful. The ginger added just the right amount of heat, the sesame oil hummed a slightly exotic but comforting note, the chives were in key with a subtle garlic tone, and the sauce carried all the flavors in perfect harmony.