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Asian chicken liver with peppers

updated

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Ingredients for 4 servings:

  • 200 g shallot(s)
  • 4 garlic cloves
  • 4 bell peppers, green
  • 2 tbsp oil (peanut oil)
  • 600 g chicken liver(s)
  • 100 ml soy sauce
  • 1 tsp palm sugar or brown sugar
  • 1 tbsp fish sauce
  • pepper
  • 2 spring onions

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the shallots and garlic. Wash, deseed, and roughly chop the bell peppers. Fry the shallots and garlic in hot oil in a wok or sauté pan. Add the bell pepper pieces and simmer covered over medium heat for about 4 minutes. Meanwhile, cut the chicken livers into bite-sized pieces and add them. Stir in the soy sauce and palm sugar and cook the livers for about 10 minutes until soft. Add the fish sauce and season with freshly ground pepper. Trim the spring onions, cut them into diagonal strips, and sprinkle them over the cooked liver. Serve with basmati rice.

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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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