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.
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)
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]