in China

Spicy chicken liver with pak choi

updated

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Ingredients for 4 servings:

  • 400 g chicken liver(s)
  • 2 tbsp oil (sunflower oil)
  • 1 red chili pepper(s), finely chopped
  • 1 tsp ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 450 g vegetables (pak choi) from the Asian store
  • 2 tbsp tomato ketchup
  • 3 tbsp rice wine (sake)
  • 3 tbsp soy sauce
  • 1 tsp cornstarch
  • possibly Chinese egg noodles

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Suitable as a starter or main course

Roughly dice the chicken liver into bite-sized pieces. Stir-fry in hot oil in a wok for 2-3 minutes, stirring constantly. Add the chopped chili, ginger, and garlic, stir for 1 minute, then add the sliced ​​bok choy and stir for another minute. Whisk together the ketchup, rice wine, soy sauce, and starch until lump-free, add to the wok, and bring to a boil, stirring constantly. Now you have a choice: divide the mixture among 4 Asian-style bowls as an appetizer, or cook a packet of egg noodles and serve as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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