Salad of Bean Sprouts And Chicken Liver

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Salad of Bean Sprouts And Chicken Liver Ingredients

300 g Fresh chicken livers	2 Carrots; peeled and roughly grated
1 ts Honey	2 tb Light soy sauce
2 Shallots; peeled and finely chopped	1 ts Fish sauce
1 Dsp red wine vinegar	1 tb Flat leaf parsley; chopped
150 g Shiitake mushrooms; thinly	Salt and pepper
1/2 Red chilli; finely chopped	1 Lime; juice of
50 g Bean sprouts	Roasted sesame seeds; for
1 Handful fresh baby spinach	Sunflower oil for frying

Instructions for Salad of Bean Sprouts And Chicken Liver

Heat up a large wok for the vegetables and pour in a little oil. While the oil in the wok is heating up place a medium sized frying pan also on the stove with a little oil. Season the chicken livers with a little salt and black pepper and then place in the frying pan as soon as the oil is hot. Start to stir fry the mushrooms and chilli quickly. Once the chicken livers are half cooked, add the shallots and vinegar to de-glaze the pan. Allow the vinegar to reduce slightly and then add the honey. Now add the beansprouts, carrots and baby spinach to the wok and cook for a couple of minutes. Finally, add the fish sauce, parsley, lime juice and soy. Spoon onto a serving plate with the chicken livers and liquor around and sprinkle with some roasted sesame seeds. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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