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Chicken Livers with Ginger and Sherry

  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 2 Tablespoon
  Brown sugar 1 Teaspoon
  Grated fresh ginger/1/2 teaspoon ground ginger 1 Teaspoon
  Butter 3 Tablespoon (3/8 Stick)
  Onion 1 Large, thinly sliced
  Flour 2 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste
  Chicken livers 1 Pound, trimmed
  Cilantro 1 Tablespoon (for garnish)

Preheat oven to 200°F.
Combine first 4 ingredients in small bowl.
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add onion and saute until browned and crisp, about 20 minutes.
Transfer to platter and keep warm in oven.
Combine flour, salt and pepper in shallow dish.
Dredge livers in flour, shaking off excess.
Melt remaining butter in same skillet over medium-high heat.
Add livers and brown about 1 minute.
Turn livers over and add soy sauce mixture.
Continue cooking, basting frequently until livers are done, about 2 minutes.
Arrange over onion and pour pan juices over

Recipe Summary

Difficulty Level: 
Very Easy

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Chicken Livers With Ginger And Sherry Recipe