I love liver and am always looking for new simple ways to eat some, be it yakitori for Japanese style, stirfry for Chinese style or any European/American style!
Just found this easy recipe in my notes, which blends many influences:
Chicken liver simmered in Balasamico!
INGREDIENTS: For 2 people
-Chicken liver: 150 g
-Fresh Ginger: 2×2 cm piece
-Soy Sauce: 1/2 tablespoon
-Water: 2/3 cup/140 cc/ml
-Balsamico vinegar: 1 1/2 tablespoon
-Red wine: 1 tablespoon
-Bouillon/Chicken stock: 1 cube
-Sugar: 1 tablespoon
-Chervil: to taste
1-Leave the liver in water for 20 minutes. Take out veins and nerves. Cut in bite-sized pieces.
2-Slice onion into 5 mm thick slices. Cut the ginger into fine slices
3 -Gently boil the liver with some chopped leek leaves (not included in the ingredients) and scoop out unwanted matters.
4-In a pan drop the water, balsamico vinegar, red wine, bouillon, sugar and sliced ginger. Bring to light boil. Add sliced onion and prunes.
5-Wait untio it starts boiling again, then lower fire to low and simmer until satisfaction.
Serve and decorate with chervil.
RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge
Please check the new postings at:
sake, shochu and sushi
4 thoughts on “Chicken Liver Simmered with Balsamico”
Is there a name for this kind of dish in japan?
would love to google and learn more about it!
in Japanese, it would be called:
Niwatori No Reba Barusamiko Ni!
This sounds like my kind of dish, liver and prunes whodathawtit!
I knew it!