Chicken liver with ginger and red wine

421 5 / 5 30 минут 2 порции

Very tasty, sweet and tender liver! A great side dish to mashed potatoes, rice or salad. Appreciated even the husband and kids:)

Ingredients for Chicken liver with ginger and red wine

Step by step instruction of cooking Chicken liver with ginger and red wine

Шаг 1

The liver soak in water for 5 minutes, rinse well. To remove the fat veins and blood clots, cut in half.

Шаг 2

Boil 2st. water, put the liver and cook 1 minute, drain in a sieve.

Шаг 3

Cut the ginger slices or strips. Here he acts as the catalyst of the taste of liver, so the skin is better to leave (I had clear).

Шаг 4

In a pan bring to boil the wine (I was initially sweet, so the sugar/honey is added), ginger, soy sauce, and if there 2стл mirin (Japanese cooking wine). Lay the liver, bring to a boil over medium-low heat cook for 15 min.

Шаг 5

You can leave the sauce as is, but I usually do so: the Liver is removed, and the sauce can boil down or thicken with cornstarch (1/3чл on 1стл cold water, pour in hot sauce and boil for literally half a minute until thick).

Шаг 6

There's a quicker option preparation: liver cut into pieces, rinse, lightly dry. Fry quickly in butter/vegetable oil (1стл) over medium heat until the color changes to liver, put ginger, pour in ingredients for sauce and simmer 10 minutes. To the sauce is better Uvarov, the liver is better not to interfere, otherwise the temperature in the pan will decrease. In the further course will have to adapt the recipe in terms of spice, sweetness/salinity, but the basic scenario is listed in the ingredients.;)