Soak the chicken livers in cold water for minutes. (cold but not ice-cold water). Drain water and rinse with cold water. Set aside.
2 pounds chicken liver
In a pot, combine soy sauce, vinegar, water, bay leaves, and peppercorns. Bring to a simmer over medium heat. Let it simmer for 3-5 minutes just to remove the acidity of the vinegar.
½ cup soy sauce, ½ cup vinegar, 1 cup water, 3 pieces bay leaves, 1 teaspoon peppercorns
Turn heat to low, and add liver one by one. Cook just until the liver turns opaque and no longer pink and becomes firm, about 5 minutes. Fish out the livers from the sauce and continue to simmer until the sauce is reduced.
In a skillet over medium heat, add oil then the garlic slivers. Start to stir once the oil becomes hot to prevent burning the garlic. Lower heat to low and fry the garlic just until golden and crispy then remove from oil.
3 tablespoon oil, 6-8 cloves garlic
Next, cook the ginger in the same oil for several seconds until lightly browned. Add the onions and cook until soft.
1 thumb ginger, 1 medium yellow onion
Add the chicken livers and cook until sides are browned. Pour the reduced sauce and simmer until it thickens. You can also cook it so that the sauce is almost gone.
Toss in the green chilis and then turn off the heat.
2 pieces long green chilis
Transfer to a serving dish and top with the toasted garlic slivers.