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Elenor

Pat-NoCal Here is the Asian Chicken Livers. Hope you like them as much as we do. Let me know if

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Joined: Dec 28, 2005

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Posted to Thread #12397 at 6:06 pm on Oct 26, 2008

you try them.

Asian Chicken Livers - from
More Fast Food My Way by Jacques Pepin

“These livers, which are poached and served in a hot sauce, are a fabulous appetizer. The sauce, which can be made ahead, is also good with steamed fish, as a seasoning for salad, or sprinkled over steamed vegetables. The livers take only about 2 minutes to cook.

Cut about 5 chicken livers in half. Remove and discard any sinew that was connecting the halves. Cut the halves in half again. Bring a pot of salted water to a boil. Put the liver pieces in a sieve. Meanwhile, in a bowl large enough to accommodate the livers, mix 2 tablespoons dark soy sauce with 1 teaspoon sugar, 1 teaspoon chopped garlic, 2 teaspoons balsamic vinegar, 1-1/2 tablespoons toasted sesame oil, 2 tablespoons water and 1 tablespoon finely chopped fresh cilantro. When the water in the pot is boiling, lower the sieve containing the liver pieces into the water and cook for about 2 minutes. The water will have barely come back to a boil. Remove the livers; they should be pink inside. Add to the bowl of sauce and mix well.

Serve with chopsticks or forks.” (I use toothpicks El)

NOTE: I drop a small amount of chicken livers at a time into boiling water and scoop them out with a sieve. I don’t like the liver too pink so I simmer them just a tad longer. I found that some people that don’t care for liver, like this. I dont usually use cilantro. (El)


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