Chinese Chicken Livers
|Chicken livers||1 Pound|
|Water||1 Cup (16 tbs)|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Tamari sauce/Soy sauce||1⁄4 Cup (4 tbs)|
|Sherry wine vinegar||2 Tablespoon|
|Minced fresh ginger||1 1⁄2 Teaspoon|
|Daikon radish||1 Large, shredded|
|Rice vinegar||1⁄4 Cup (4 tbs)|
Place the livers and water in a medium-size saucepan and bring to a boil.
Turn off heat and drain the cooking liquid from the livers, reserving 1/2 cup of the liquid.
Combine the reserved liquid with the scallions, tamari, vinegar, ginger, honey, and aniseed.
Pour the mixture over the chicken livers in the saucepan.
Return the livers to a boil, reduce heat, cover, and simmer for 15 minutes.
Cool, then remove the livers from the stock and cut into bite-size pieces.
Return the livers to the stock and chill.
Toss the radishes with the rice vinegar.
Serving size: Complete recipe
Calories 689 Calories from Fat 201
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 7.1 g35.7%
Trans Fat 0.3 g
Cholesterol 1565 mg521.7%
Sodium 4098.7 mg170.8%
Total Carbohydrates 35 g11.7%
Dietary Fiber 2.5 g9.9%
Sugars 6.5 g
Protein 90 g180.1%
Vitamin A 1014.9% Vitamin C 152.1%
Calcium 10.2% Iron 240.8%
*Based on a 2000 Calorie diet