Friday, June 15, 2018

CC#30: Chicken livers with onions

Finally managed to get a couple of livers, didn't know that they are a rare commodity,  thought every chicken came with them  ;)! 
 In sizzling butter, sauted thinly sliced onions till soft and golden, set a side.
Add more butter if required,  into the bubbling butter add the seasoned (salt and pepper) livers, cook a couple minutes per side, add dry sherry (I used Chinese cooking wine). Add the onions and vegetable stock, cook a couple of minutes more (at this point I added sichuan pepper flakes, to suit my Asian taste buds!). When the sauce has reduced to your desired thickness (but do remember that the livers should be a little pink still, so don't over cook!). Dish out and eat!
Recipe on pgs 180-181
'5 ingredients or less',
from Rachel Allen's
I am sharing this recipe at Cookbook Countdown #30
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown!

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