John Myers
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Ingredients
Chicken liver with bell pepper and onion:
- 250 g Frozen chicken liver / cleaned here 175 g
- 1 Green peppers approx. 200 g
- 1 Onion approx. 150 g
- 2 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant)
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Rice wine
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Yellow basmati rice with peas:
- 50 g Basmati rice
- 125 ml Water
- 1 tsp Turmeric
- 0,5 tsp Salt
- 25 g Green peas frozen
Serve:
- 4 Stalk Parsley
Instructions
Chicken liver with bell pepper and onion:
- Let the chicken liver thaw, carefully clean / remove the tendons, wash in a kitchen sieve and drain well. Clean and wash the peppers and cut into small diamonds. Peel the onion, quarter lengthways, cut into wedges and assemble the wedges apart into pieces / strips. Heat sunflower oil (1 tbsp) in a wok and fry the onion wedges vigorously / stir-fry, add the pepper diamonds and stir-fry as well. Slide everything to the edge of the wok, add sunflower oil (1 tbsp) and fry the chicken liver in it. Gradually deglaze / pour in the chicken broth and sprinkle with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 strong Pinches). Let everything simmer for 5 - 7 minutes. Mix the tapioca starch (1 tbsp) in a little cold water and stir into the wok. As soon as the liquid starts to thicken, slide the wok off the oven.
Yellow basmati rice with peas:
- Put water (125 ml) in a small saucepan, stir in basmati rice (50 g), turmeric (1 teaspoon) and salt (½ teaspoon), bring to the boil, close with a tightly fitting lid and cook for about 20 minutes with the oven switched off to let. Finally fold in the green peas (25 g).
Serve:
- Press the rice into 2 cups and turn out onto 2 plates. Add the chicken liver with paprika and onion and garnish with parsley, serve.
