John Myers
Chicken Liver in Wok with Onions and Peppers
The perfect chicken liver in wok with onions and peppers recipe with a picture and simple step-by-step instructions.
- 500 g Chicken liver TK (cleaned and stripped approx. 400 g)
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 2 tbsp Rice wine
- 2 tbsp Food starch
- 400 g Onions
- 1 Green peppers approx. 150 g
- 4 tbsp Oil
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 150 g Rice
- 350 ml Water
- 1 tsp Salt
- Thaw the chicken liver, carefully remove the tendons / clean, wash, drain well and marinate with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), rice wine (2 tbsp) and cornstarch (2 tbsp) for about ½ hour. Peel and quarter the onions and cut into wedges / slices. Clean / core the peppers, wash and cut into small diamonds. Drain the marinated chicken liver through a sieve while collecting the marinade. Heat the oil (2 tbsp) in the wok, fry the chicken liver vigorously / stir-fry and slide it to the edge of the wok. Add oil (2 tbsp) and fry / stir-fry the onion pieces and pepper diamonds. Mix / mix everything and deglaze / pour in the broth (200 ml). Add the collected marinade / stir in and let everything simmer for about 5 – 6 minutes. Season with salt (2 big pinches) and pepper (big pinches) / season to taste. Cook rice (150 g) using the spring rice method (see my recipe for boiling rice:) in 350 ml salted water (1 teaspoon) for about 20 minutes. Press the rice firmly into a cup, turn the middle of the plate, spread the chicken liver with onions and peppers around the outside and serve.
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