Japanese Marinated Chicken Livers with Water Chestnuts
Ingredients
1 pound chicken livers, trimmed and cut in half | ||
1/4 cup soy sauce | ||
1/4 cup sake wine | ||
1/2 cup water | ||
1 tbs sugar | ||
1 clove garlic, finely minced | ||
1 tsp fresh ginger, finely minced | ||
1/4 tsp crushed dry red pepper flakes | ||
4 scallions finely chopped | ||
1 8 oz can of water chestnuts drained and sliced into rounds. |
In this recipe the chicken livers are simmered in this concentrated marinade for several hours which develops a deep savory traditional Japanese flavor.
- In a sauce pan, combine the chicken livers with the soy sauce, sake, water, sugar, garlic, ginger, red peppers, scallions and mix well.
- Bring to a boil, then simmer over moderate heat, uncovered for about 15 minutes.
- Cool, then cover and refrigerate for several hours or overnight.
- Remove livers from marinade, slice then serve on a round of water chestnut held by a tooth pick.
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