Chicken livers, grilled Chinese style

This recipe needs advance preparation!

Chicken livers, grilled Chinese style
Best recipe review Yours looks disgusting 5/5 Mine looks fab and tasted brilliant! Susie

Served with egg fried rice
Servings:	Serves 4
Calories per serving:	210
Ready in:	3 hours, 13 minutes
Prep. time:	3 hours, 5 minutes
Cook time:	8 minutes
Difficulty:
Recipe author:	Chef
First published:	3rd April 2013

A Chinese slant on grilled chicken livers. This recipe is fantastic. Moist and tasty chicken livers, easy to make and about the cheapest meat you could buy.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450 g (1lb) chicken livers, trimmed, roughly chopped, washed and allowed to dry
• 2 tablespoons (45 ml) light soy sauce
• 2 tablespoons (45 ml) dark soy sauce
• 1 tablespoon (15 ml) brown sugar
• 1 tablespoon (15 ml) minced ginger root
• 1 tablespoon (15 ml) dry sherry
• 2 cloves of garlic, peeled and crushed
• Good pinch of fine sea salt

Method

1. Parboil the chicken livers for 3 minutes then drain well in sieve
2. Add the remaining ingredients to a Lock & Lock-style box, mix well, add the chicken livers, replace the lid and shake like crazy!
3. Leave to marinade in the refrigerator for 3 hours or more.
4. Drain the marinade and discard
5. Spray or lightly oil a hot griddle pan and spread the chicken livers evenly over the hot surface.
6. Griddle for 8 minutes, turning once

Serving suggestions

Serve hot with egg fried rice or as an aperitif

• 

  Grill for 8 minutes, turning once

• 

  Add to a Lock and Lock-style box...

Variations

These could also be threaded onto skewers and grilled or barbecued

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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