Are you celebrating Chinese New Year? I don’t. But I am always making a dinner with Oriental notes. Just for fun.
Chicken liver is inexpensive, healthy… and tasty. It is very tasty if it is prepared properly. I am always keeping in mind that it can be used for a quick preparation of an interesting appetizer: just brown it with onions, chop (may be with some boiled eggs added) and serve with a good bread or a toast, pickles and olives.
This time I prepared the chicken liver with some oriental additives: spicy Sambal Oelek, salty soy sauce, ginger and homemade fragrant Five spice seasoning. This delightful dish can be enjoyed either cold, as an appetizer, or warm, served over basmati or jasmine rice, as a main dish.
Serving suggestions: bread, toasts, chips, or crackers – for chopped liver; on top of salad in salads leaves; over rice, rice noodles, polenta or couscous.
Five Spice Glazed Chicken Liver
2-4 servings as a main dish and 8-12 as an appetizer
- 1 medium onion, finely chopped
- 1-2 tbsp minced ginger
- 1-2 cloves garlic, minced
- 1 lb chicken liver (preferably organic or Amish)
- 2-3 tbsp flour
- ½ – 1 tsp Five spice seasoning
- 1 tbsp Sambal Oelek
- 2-3 tbsp rice vinegar
- 3-5 tbsp soy sauce
- Salt, if needed
- Black pepper
- Peanut or olive oil for frying
- Fresh cilantro, green onions and sesame seeds to garnish
Rinse the liver under water and pat dry with a paper towel. Dust with flour. Shake excess flour.
In a pan heat the olive oil, add the onions and ginger and cook for 5-7 minutes until onions are almost translucent.
Add the garlic and cook for 30 seconds.
Add the liver, Five spice seasoning, Sambal Oelek, black pepper and cook on high heat for about 3-5 minutes. Do not overcook!, otherwise liver will be dry and tough. The liver should be slightly pink inside.
Add the vinegar and soy sauce and deglaze the liver for 3-5 minutes.
Serve the chicken liver sprinkled with spring onion and / or cilantro and sesame seeds.
Cook with pleasure!