Five Spice Chicken Livers with Peppers and Onions
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Prepare all ingredients before starting to cook. Clean livers by separating into lobes, then trim off all fat and connective tissue. Rinse, then pat dry. In a cereal size bowl, stir flour with five spice powder and salt. Cut pepper into inch (2.5 cm) size pieces. Slice onion in half, then place cut side down on a cutting board and slice about ¼ inch (0.5 cm) thick. Separate onion pieces.
Prepare sauce by stirring hoisin sauce with sherry, soy and hot garlic chili sauce.
Heat the oil and butter together in a large wide frying pan over medium heat. Add a few livers to the flour mixture and turn to evenly coat. Place in the hot pan. Repeat until all are added. Cook about one minute, then turn and continue cooking about 2 more minutes. Remove to a plate.
Add pepper and sliced onion to the pan along with water. Turn heat to medium high and stir often until water is evaporated, about 5 minutes.
Return livers to the pan. Pour in the sauce. Reduce the heat to medium. Stir gently and often until as thick as you like, about 2 minutes. Spoon over rice or a bed of spinach and scatter with green onions.
|Per 380 g serving||Amount|
|Saturated Fat||6 g|
|Per 380 g serving||% Daily Value|