Spicy Chicken Livers with Pak Choi

Summary

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

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Instructions

1. 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.
2. 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.