Spicy Chicken Livers with Pak Choi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken liver (s)
- 2 tablespoon oil (sunflower oil)
- 1 chilli pepper (s), red, finely chopped
- 1 teaspoon ginger, finely chopped
- 2 clove (s) garlic, finely chopped
- 450 g veetables (pak choi) from the Asian store
- 2 tablespoon tomato ketchup
- 3 tablespoon rice wine (sake)
- 3 tablespoon soy sauce
- 1 teaspoon cornstarch
- possibly Chinese egg noodles
Print Recipe
Pin Recipe Instructions
- Roughly dice the chicken liver into bite-sized pieces. Sear in a wok in hot oil for 2-3 minutes, stirring constantly, add chopped chilli, ginger and garlic, stir for 1 minute, add chopped pak choi, stir for another minute. Mix the ketchup, rice wine, soy sauce and starch without lumps, add to the wok and bring to the boil, stirring constantly.
- Now you have the choice: either you divide the whole thing into 4 Asian bowls as a starter, or you cook a packet of egg noodles and serve the whole thing as a main course.
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