Chinese cabbage with chicken liver

Ingredients for 3 servings:

• 1 package of chicken liver(s), frozen, 500 g
• ½ Chinese cabbage
• 2 m.-sized onion(s)
• 150 ml white wine, dry or semi-dry
• 1 tsp, heaped tomato paste
• 1 tbsp oil
• salt and pepper
• Paprika powder
• Soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simply

Thaw the chicken livers, rinse, remove any remaining bile, and cut into bite-sized pieces. Peel the onions and slice into rings or dice them. Cut the Chinese cabbage into thin strips. Heat oil in a pan with slightly higher sides and briefly sauté the onions. Add the liver and fry. Add the Chinese cabbage, mix with the liver and onions, and cook over medium heat for about 5 minutes. Add the white wine and tomato paste. Season with salt, pepper, paprika, and soy sauce. Simmer over medium heat for about 5 minutes, stirring occasionally. Potatoes are a good side dish. Approximately 286 kcal per serving.