I like chicken liver more than pork or beef liver. I like the creamy texture when cooked just right. The problem with cooking chicken livers is that because you can’t overcook them (or else they turn dry), they can’t stay long enough in the cooking pan to absorb the flavors in the sauce. I figured that if I marinated the chicken livers, I would be solving the problem.
What I wanted to cook was sauceless but tasty dish of chicken livers and vegetables. For this experiment, I chose sitaw or long string beans.
Ingredients :
half a kilo of chicken livers, cleaned and each cut into 2-3 pieces (depending on the size)
1-1/2 tbsps. of finely minced garlic
1/2 c. of light soy sauce (I used Kikkoman)
ground pepper
1/2 tsp. of white sugar
a bunch of sitaw, broken into 2-inch lengths
3-4 tbsps. of vegetable cooking oil
Cooking procedure :
Place the chicken livers in a glass bowl. Add the garlic, pepper and sugar. Pour in the soy sauce. Mix well. Cover and marinate in the fridge for at least 30 minutes.
Heat the oil in a cooking pan. Add the sitaw and stir fry (over very high heat, of course) for about two minutes or until they start to soften. Add the chicken livers together with the marinade. Stir fry for 2-3 minutes or just until the livers are cooked through.
What happens here is that the sitaw absorbs the flavors in the marinade while most of the liquid evaporates. The result is a wonderful, wonderful dish of tender and very flavorful chicken livers and equally flavorful sitaw.
[tags]chicken+recipe, vegetable+recipe, cooking, cooking+blog, Food+and+Drink, food+blog, recipe[/tags]
That’s yummy…. if you like chicken liver. I do — chicken, beef, pork, veal, goose, duck… basta liver. How about doing a dry adobo with both? :grin:
yah, that would be good. maybe fry the liver though to form a crust while the inside is just cooked…
:razz: Sassy, i want to share you a recipe of chicken gizzard and liver that serves as garnished to salads! Yummmmm
Marinate dem livers in sherry or port wine first… wow!!!
I like this innards specially when cooked similar to bistek. In our place, Las Pinas, sa tapat ng RFC, may nagbabarbekyu nito. Kick-ass…
Is it in your blog, relly? Love ko rin gizzards. :)
wabbitga, wow, i can smell it. makabili ng sherry. :grin:
Trosp, I think the sweet-salty marinade of our barbeques is really good for removing the “lansa” of innards.
i just add bit of lemon soya salt and pepper to my marinate then bingo hot pan agad.. talap 2am na droool
i like liver kaya lng minsan lang ako magluto ng puro liver lng sahog kac ako lng nakain nun d2 :(
Thanks Connie for sharing this recipe. I also love chicken liver and gizzard kaya lang iilan lang ang recipeng alam ko na ingredient ito, ngayon nadagdagan na.
LOL Sha, when I bloghop late at night ganyan din feeling ko. :razz:
iska, my kids don’t like liver either. :sad:
lani, you make adobo with gizzard and liver, right? i grew up with that dish. :)
hi connie, i made this one today and i just loved it! i cooked the liver longer though, cuz i don’t like to see blood in my dinner and also i was going to give it to my 1 yr old daughter so i didn’t think a bloody liver would be good for her. I used green beans though because from where i live they don’t grow sitaw. Pero masarap pa rin!
this is another variation of ways to cook chicken liver. i will try to do this at home and try to make it spicy.
hello! i was just wondering how many people this recipe can serve. Can it serve 4 people? Or is the amount for less? Thanks. :)
Ari, unless otherwise stated, recipes here are good for 4.