Stir-fried Chicken Livers
With leeks
The idea of eating offal still freaks many people out. Often when I buy offal, people assume I’m getting it for my dog. They’re surprised when I tell them that it’s for me, and that besides being cheap, it’s delicious and wonderfully nutritious. True to the Asian stereotype, I grew up eating everything from stir-fried kidneys to intestine soup. I admit that for someone unaccustomed to the flavour and texture of offal, it can be a challenge, but chicken livers are a good way to start. They taste quite mild and when cooked right have a creamy texture. A classic home-style combination uses sweet aromatic leeks, salty soy sauce and a dash of rice wine.
- 500g chicken livers
- 3 tablespoons light soy sauce
- 2 teaspoons unrefined light brown sugar
- 1 tablespoon Shaoxing rice wine
- ½ teaspoon freshly ground black pepper
- 1 teaspoon cornflour or tapioca starch
- 1 leek, white and light green parts only
- 4 cloves of garlic, chopped
- 2 tablespoons groundnut oil
- 100ml chicken stock or water
- Rinse the chicken livers and drain well. Combine the soy sauce, sugar, rice wine, black pepper and cornflour. Add the chicken livers and stir well to coat. Leave aside to marinate for 15–20 minutes.
- Halve the leek, rinse under running water to get rid of any dirt in between the layers, then slice.
- In a medium-hot wok or pan, sauté the garlic and leeks with half the oil, until browned and golden. Push them to the side, and add the remaining oil to the centre of the wok or pan. When hot, add the drained chicken livers, reserving the marinade, and sear, turning them over once.
- Add the marinade and the stock or water and stir to combine the leeks and livers. Let simmer uncovered for about 15 minutes, or until the livers are just cooked all the way through and the sauce thickens.
- Serve hot, spooned over steamed jasmine rice.