Exotic Flavoured Liver
This recipe offers a delightful balance of sweet, savory, and aromatic flavors in each bite. Succulent strips of chicken or lamb liver are marinated in a mixture of soy sauce, honey, vinegar, and fragrant spices, resulting in tender and flavorful morsels. Served atop a bed of noodles, this dish is a perfect combination of tender meat and savory sauce.
— Constant Cookbook
Ingredients
- Marinade
- 2x15ml soya sauce
- 1x15ml honey
- 1x15ml soft brown sugar
- 2x15ml wine vinegar/balsamic
- 1 small piece fresh root ginger finely chopped
- 1 garlic clove, crushed
- salt, pepper
- 459gm lamb or chicken liver, slice into thin strips
- 1x15ml cornflour
- 150ml chicken stock
- 2x15ml oil
- 4 spring onions either finely chopped/sliced (preference)
Instructions
- Mix the marinade ingredients, add the liver, mix and marinate for 2 hours. Drain the liver, mix the cornflour and stock into the marinade.
- Heat the oil in large frying pan or wok. Add the spring onions, fry until golden, remove with slotted spoon and set aside
- Add the liver to the pan and fry briskly until just cooked through and lightly coloured.
- Add the marinade and previously cooked spring onions to the pan and cook until thickened.
- Adjust seasoning to taste and serve immediately on a bed of noodles
Yield
Serves 4
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