CHICKEN LIVERS WITH BEAN SPROUTS & CABBAGE


COOKBOOK: Charmaine Solomon’s Asian Collection

I know some of you will turn your heads on this recipe but liver is actually very good for you.

To reduce some of that ‘liver taste’ that doesn’t seem to sit well with many, soak the liver in milk before cooking. I personally think just leaving it in water for 20mins or so is sufficient and I actually like the taste of it.


Great and simple recipe to make! You never know until you give it a go!

Enjoy



RECIPE

Serves 4


600g chicken livers

3 slices of ginger

2 shallots / spring onions, sliced

4 tablespoons of dark soy sauce

250g bean sprouts, chopped roughly

1/2 of a chinese cabbage, sliced

1 tablespoon sugar

1 tablespoon chinese wine

1 tablespoon sesame oil

2 tablespoons of peanut oil

1 tablespoon cornflour


Have the livers or cut into three pieces, remove any white vein or tissue attached to them.

You can leave them in water for 10-20mins and rinse well (if you wish remove some of the strong taste)

Place the liver in a pot, add the spring onion, ginger, add 2 tablespoons of the dark soy sauce and add water until all is covered. Bring to boil, simmer for 5mins. Drain and discard spring onion and ginger.

In a small bowl, mix sugar and chinese wine and the remainder 2 tablespoons of dark soy sauce, mix well.

In a wok, heat the sesame oil and peanut oil. Add the liver. Add soy sauce mixture, stir fry for a min.Add bean sprouts and cabbage, stir fry for 2 mins. In a small bowl, mix cornflour with about 2 tablespoons of water, mix well until its complete smooth in texture. Add to the stir fry. Stir fry for 1 min (sauce will start to thicken)

Ready to be served.









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