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LOCATION: Recipes >> Variety Meats >> Chicken Livers 07

Print this Recipe    Chicken Livers 07

CHICKEN LIVERS IN BLACK BEAN SAUCE

400 - 500g chicken livers
1 Tbsp. soy sauce
1 Tbsp. sherry
1/2 tsp chicken stock powder
1/2 tsp salt
1/2 tsp sugar
1/2 tsp white pepper
2 - 3 Tbsp. oil
1 red capsicum, finely chopped
3 bok choy, washed

3 Tbsp. black bean sauce
1/2 cup chicken stock
1 tsp corn flour

Trim livers, discarding any core part. Cut into 2cm pieces. Place
livers in a bowl with the soy sauce, sherry, salt, sugar, pepper
and stock powder. Marinate 5 minutes. Heat the oil in a large
frying pan and quickly cook the chicken livers over a high heat
until almost cooked.

This is best done in two batches. Transfer to a plate. Add the
capsicum to the pan and cook 1 minute. Tear the large bok choy
leave in halve lengthwise. Add all the leaves to the pan and
sprinkle the livers on top. Cover and cook 1 minutes. Mix together
the sauce ingredients and pour into the pan. Toss until the sauce
is hot and the bok choy has wilted and the livers just cooked.
Season with salt and pepper if wished and serve on noodles.

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