Chicken Liver Asian

Ingredients for 2 servings:

• 400 g chicken liver(s), frozen
• 2 tbsp cornstarch
• 125 g rice
• 1 onion(s), white
• 1 bell pepper(s), red
• 100 g Chinese cabbage
• 75 g mung bean sprouts or soy sprouts
• 3 tbsp soy sauce
• 2 tbsp water
• ¼ tsp five-spice powder
• 2 tbsp vegetable oil, neutral
• some pepper, white
• 2 tbsp oyster sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Thaw the livers, rinse thoroughly, pat dry, and trim. Cut into bite-sized pieces and mix thoroughly in a bowl with 1 tablespoon of soy sauce and a pinch of pepper. Dust with cornstarch and mix thoroughly again. Set aside briefly. Peel the onion, halve it, and cut into strips. Deseed the bell peppers and also cut into strips. Trim the leaves of the Chinese cabbage and cut into thick strips. Wash the sprouts and pat dry. Cook the rice according to the package instructions. Mix the remaining soy sauce and water with the five-spice powder in a cup. Set aside briefly. Heat 1 tablespoon of vegetable oil in a wok and fry the chicken livers briefly but quickly on all sides. Then remove from the wok and keep warm. Heat the remaining vegetable oil in the wok and fry the onions and bell peppers briefly and quickly. Deglaze with the seasoning sauce from the cup and cook for a few more minutes until almost cooked. Add the liver, sprouts, and Chinese cabbage and simmer briefly again. Season with oyster sauce. Then serve hot with rice.