Marinated Chicken Liver

Name: Marinated Chicken Liver
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Chicken liver; 3g salt; 2 tablespoons Soy sauce; 2 tablespoons Cooking Wine; 5g Fennel; 5g pepper; 1 Angelica dahurica; 1 Bay leaf; 5 Dried red chili; 1 piece Tsaoko; 1/2 onion; 1 piece ginger

by You see the smoke

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Braised chicken liver can well preserve the rich protein, calcium, phosphorus, iron, zinc, vitamin A, and B vitamins in chicken liver. The liver is rich in iron and is the most commonly used food in blood supplements. The content of vitamin A in animal liver far exceeds that of milk, eggs, meat, fish and other foods. And the method of marinating chicken liver is very simple, even a little white in the kitchen can easily operate it

Marinated Chicken Liver

1. Soak the chicken liver for 3-5 hours, change the water several times to remove the blood inside

2. Remove fascia and impurities in chicken liver

3. Rinse again and soak in clean water for later use

4. Put the chicken liver in a pot and cook it with hot water and cooking wine until it is 80% cooked. When the chicken liver is blanched, there will be a lot of blood foam. Use a spoon to remove the blood foam.

5. Fish out the bloodless chicken liver

6. Prepare the halogen bag

7. Pour out the water in the pot, wash the pot, add the chicken liver, pour in boiling water to prepare the marinated chicken liver, spring onion and ginger, drop into the soy sauce toning, pour in the cooking wine to remove the fishy, adjust the right amount of salt to taste, medium and small Cook for 20 minutes. After the fire ceases, you don’t need to take the chicken liver out of the marinade. Soak it for at least one hour. I soaked it all night and it was very tasty.