| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
|
Food networ, Food7 |
2 |
servings |
INGREDIENTS
| 300 |
g |
Fresh chicken livers |
| 1 |
ts |
Honey |
| 2 |
|
Shallots; peeled and finely |
|
|
; chopped |
| 1 |
|
Dsp red wine vinegar |
| 150 |
g |
Shiitake mushrooms; thinly sliced |
| 1/2 |
|
Red chilli; finely chopped |
| 50 |
g |
Bean sprouts |
| 1 |
|
Handful fresh baby spinach |
| 2 |
|
Carrots; peeled and roughly |
|
|
; grated |
| 2 |
tb |
Light soy sauce |
| 1 |
|
Dtsp fish sauce |
| 1 |
tb |
Flat leaf parsley; chopped |
|
|
Salt and pepper |
| 1 |
|
Lime; juice of |
|
|
Roasted sesame seeds; for garnish |
|
|
Sunflower oil for frying |
INSTRUCTIONS
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.
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