Slice the liver thinly. Rub with salt and ginger to remove odors, then rinse well. Blanch in boiling water, then transfer to ice water to keep the liver crisp. Clean the chicken hearts with salt.

Divide the liver and hearts into two portions. Simmer the pork hock until tender. Use the broth to cook rice into congee. When the congee is soft, season to taste, then add the chicken hearts and liver. Cook until everything is done. Finely chop ginger, green onions, and cilantro, and sprinkle on top.

Congee is often served with Chinese crullers (youtiao), bean sprouts, lime, chili, and century egg (optional).

Stir-fry the remaining liver and hearts with onion. Since bean sprouts cook quickly, stir-fry the liver and hearts first.

When the liver and hearts are tender, season to taste, then add the bean sprouts. Finally, add the garlic chives and onion, stir well, and turn off the heat.

Transfer to a plate and sprinkle with black pepper.