Sauce Chicken Liver

Name: Sauce Chicken Liver
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken liver; Some water; Some lettuce; Some tomato; Some oil; Some salt; Some Soy sauce; Some Sugar; 1 tsp Cooking Wine; 10g Green onion leaves; 5g ginger; 1/8 tablespoon Rosemary; 2 tablets Bay leaf; 1 piece Tsaoko; 1 stage Cinnamon; 1 piece Dried red pepper

by Shangshizhiwen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Chicken liver with soy sauce is a cheap dish, right? Two or three yuan per catty can make a large plate. Although it is soft and delicate, it is not as good as foie gras, but with careful cooking, the price/performance ratio is definitely better. Ordinary people, how many households do foie gras at home? Even the duck liver is rarely seen in the vegetable markets and supermarkets in the north.

Chicken liver is cheap and easy to buy, and the sauce is rich in low heat and slow sauce, the taste is delicate and fragrant, the nutritional value is also high, and long-term consumption has the effect of improving eyesight. It's easier to handle than pork liver, and it's really good quality and low price. Spring eclipses the liver, improves eyesight and reduces fire, which can cleanse the heart..."

Sauce Chicken Liver

1. Remove the fat and oil from the chicken liver and clean it.

2. Put the chicken liver in the boiling pot, add the appropriate amount of cold water and ginger slices.

3. After the water boils, simmer for about 2 minutes.

4. Wash green onion leaves, slice ginger, and prepare spices.

5. Remove the boiled chicken liver and rinse it with warm water. Pour out the original boiled water and use it.

6. Put an appropriate amount of oil in the wok, and when the temperature of the oil rises, add the onion, ginger, rosemary, bay leaf, grass fruit, cinnamon, dried red pepper, and sauté on low heat until fragrant.

7. Add white sugar, fry the sugar color, add soy sauce, and stir well.

8. Add chicken liver and stir fry.

9. Pour in an appropriate amount of boiling water, add an appropriate amount of salt, sugar, cooking wine, dark soy sauce, boil over high heat and skim the foam.

10. Cover the pot, turn to low heat, and cook for about ten minutes until the chicken livers are cooked through.

11. Pour into a basin, let cool, cover the surface with a plate or plastic wrap, and let it sit in a cool place for several hours.

12. When it's tasted, take out the slices and lightly decorate with lettuce and tomatoes.

Tips:
1. Slowly cook on a low fire, high fire will easily make the chicken liver too old and the meat hard.

2. When you want to see if the chicken liver is cooked thoroughly, you can insert it with chopsticks, and no blood leaks out.

3. Let it stand for a few hours after it is cooked to add more flavor to the inside of the chicken liver. Cover the surface to avoid air drying.