Stir Fry Chicken Liver in Black Pepper Sauce

A poor man's foie gra cooked Asian style. A tad spicy but the pepper does kick some flavor into the dish. Make sure you do not overcook this as chicken liver tastes best when it is slightly moist for that melt-in-the-mouth texture!

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 250  g chicken livers, cleaned and sliced
• 1 1⁄2 tablespoons light soya sauce
• 1  tablespoon oyster sauce
• 1  tablespoon dark soya sauce
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1  onion, quartered
• 2  sprigs spring onions, cut into 2cm length
• 1  sprig  coriander, cut into 2 cm length
• 1  teaspoon black pepper, coarsely ground
• 2  tablespoons  oil
• 1  teaspoon  sesame oil
• 1⁄2 teaspoon garlic, chopped
• 2  slices  young gingerroot

Directions

1. Marinate chicken liver with soy sauce, oyster sauce, sugar and salt for at least 15 minute.
2. Heat wok with oil and sesame oil. Fry garlic and ginger until fragrant. Add onions and saute for 1-2 minute.
3. Add chicken livers and the marinade. Stir fry over fairly high heat. Toss quickly until the chicken liver loses its pink color.
4. Add spring onion, coriander and stir briskly.
5. Dish out and serve immediately!