Asian chicken liver Recipe
Quick, easy and inexpensive dish to feed the family. Any kind of liver can be used. Serves 4
Ingredients
- 500 g liver, chhicken, beef, lamb or venison, trimmed & sliced
- Marinade
- 4 cloves garlic, finely crushed
- 1 tbsp toasted sesame seeds
- 1 tblsp oil, olive/ grapeseed
- 4 tbsp water
- 4 tblsp soy sauce
- To complete
- 1 onion sliced
- 1 red capsicum/ sweet pepper, sliced
- 2 tblsp olive oil for frying
- 2 tbsp peanut oil
- 1 tsp ground corriander
- 1 tsp ground cumin
- Salt & pepper
- 1/2 c chicken stock
- 3/4 c snow peas, trimmed
Directions
- Combine the marine ingredients and place the liver in it in the refridgerator for at least 2 hours.
- Fry the onions and capsicum in some olive oil until soft, remove from the large, heavy-based skillet and set aside
- Remove the liver and keep the marinade
- Sprinkle cumin, corriander, salt and pepper on the liver
- Heat remaining olive and peanut oil in the skillet, cook liver on high heat for 3-5 minutes, turning often, until firm but still pink inside
- Return onion, capsicum, marinade and stock to the skillet, add the snow peas, simmer gently for 3-4 minutes
- Serve immediately on rice and sprinkle some more toasted sesame seeds over it
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 208 | 57% |
| Total Fat 23.52g | 29% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.09g | |
| Cholesterol 644mg | 215% |
| Sodium 1149mg | 48% |
| Potassium 474mg | 14% |
| Total Carbs 15.65g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.45g | 1% |
| Protein 23.47g | 38% |
