John Myers
Contents
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Ingredients
- 400 g 500 g frozen chicken liver / cleaned
- 250 g Onions
- 4 tbsp Peanut oil
- 1 tbsp Sweet hoisin sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Sherry
- 1 tbsp Light soy sauce
- 0,5 tsp Glutamate
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 200 ml Chicken broth (1 teaspoon instant broth)
- 1 tbsp Tapioca starch
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
- 2 * ½ radishes for garnish
Instructions
- Thaw the chicken liver in good time, wash it thoroughly in a kitchen sieve, clean / remove the tendons and cut into pieces. Peel the onions, quarter them, cut into wedges and assemble into pieces. Heat the wok, add peanut oil (2 tbsp), heat, fry the chicken liver vigorously / stir-fry and slide it to the edge of the wok. Add peanut oil (2 tbsp) and sauté / stir-fry the sliced onions in it. With hoisin sauce (1 tbsp), sweet soy sauce (1 tbsp), cherry (1 tbsp), light soy sauce (1 tbsp), glutamate (½ tsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill ( 4 big pinches). Pour in the chicken broth (200 ml) and let everything simmer gently for about 5 - 6 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water. Boil basmati rice (100 g) in salted water (300 ml water / ½ teaspoon salt) and ground turmeric (½ teaspoon), stir and cook on the lowest level for about 20 minutes. Press basmati rice into a cup and turn it onto the plate. Add the hearty chicken liver with onions and garnish with half a radish each, serve.
