1. Wash the chicken liver and soak in water for half an hour. When soaking, remove the white fascia on the chicken liver. I cut it with kitchen scissors.
2. Change to a clean pot and put the chicken liver in cold water.
3. Remove the chicken liver after the water is boiled. Be careful not to have any blood on it
4. Change to a new pot of cold water, put the chicken liver in, and turn off the heat after boiling. Soak the chicken liver for five to ten minutes before serving.
5. When serving as a plate, use a small bowl to pour some Haitian soy sauce and dip it into it. You can also pour the light soy sauce directly on the chicken liver. This is the first time it was boiled and fished out. The finished product was eaten before it had time to shoot.
Tips:The chicken liver made this way is very tender. The point is that the first is the pot under cold water, and the second is that after the water is boiled, turn off the heat and stop cooking.
Don't worry about the chicken liver being immature. If you don't like the tender texture, you can turn off the heat and soak for a while before taking it out.
No need to put onion, ginger and other seasonings, you can put it if you want. Mine is the easiest way to eat, just use water.
Dip it in light soy sauce when eating, so no other seasoning is needed. I use Haitian’s Gold Label Soy Sauce.
My child is two and a half years old, so I take it by myself and don’t need to break it. If it is a baby, you need to break it up a bit, and remove all the fascia and blood vessels in the chicken liver. The shredded chicken liver can also be fried and beaten with chicken liver powder.
