John Myers
Ingredients for 4 servings:
- 400 g chicken liver(s)
- 2 tbsp oil (sunflower oil)
- 1 red chili pepper(s), finely chopped
- 1 tsp ginger, finely chopped
- 2 garlic cloves, finely chopped
- 450 g vegetables (pak choi) from the Asian store
- 2 tbsp tomato ketchup
- 3 tbsp rice wine (sake)
- 3 tbsp soy sauce
- 1 tsp cornstarch
- possibly Chinese egg noodles
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Suitable as a starter or main course
Roughly dice the chicken liver into bite-sized pieces. Stir-fry in hot oil in a wok for 2-3 minutes, stirring constantly. Add the chopped chili, ginger, and garlic, stir for 1 minute, then add the sliced bok choy and stir for another minute. Whisk together the ketchup, rice wine, soy sauce, and starch until lump-free, add to the wok, and bring to a boil, stirring constantly. Now you have a choice: divide the mixture among 4 Asian-style bowls as an appetizer, or cook a packet of egg noodles and serve as a main course.
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