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  • Asian chicken liver

    1 vote
    Asian chicken liver
    Prep time:
    Cook time:
    Servings: 4
    by Judy fraschia
    41 recipes
    		 >
    Quick, easy and inexpensive dish to feed the family. Any kind of liver can be used. Serves 4

    Ingredients

    • 500 g liver, chhicken, beef, lamb or venison, trimmed & sliced
    • Marinade
    • 4 cloves garlic, finely crushed
    • 1 tbsp toasted sesame seeds
    • 1 tblsp oil, olive/ grapeseed
    • 4 tbsp water
    • 4 tblsp soy sauce
    • To complete
    • 1 onion sliced
    • 1 red capsicum/ sweet pepper, sliced
    • 2 tblsp olive oil for frying
    • 2 tbsp peanut oil
    • 1 tsp ground corriander
    • 1 tsp ground cumin
    • Salt & pepper
    • 1/2 c chicken stock
    • 3/4 c snow peas, trimmed

    Directions

    1. Combine the marine ingredients and place the liver in it in the refridgerator for at least 2 hours.
    2. Fry the onions and capsicum in some olive oil until soft, remove from the large, heavy-based skillet and set aside
    3. Remove the liver and keep the marinade
    4. Sprinkle cumin, corriander, salt and pepper on the liver
    5. Heat remaining olive and peanut oil in the skillet, cook liver on high heat for 3-5 minutes, turning often, until firm but still pink inside
    6. Return onion, capsicum, marinade and stock to the skillet, add the snow peas, simmer gently for 3-4 minutes
    7. Serve immediately on rice and sprinkle some more toasted sesame seeds over it

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