Chicken Livers in Black Bean Sauce

Recipe by Doreen Randal
YIELD: 1 batch




  • Trim livers, discarding any core part. Cut into 2cm pieces.
  • Place livers in a bowl with the soy sauce, sherry, salt, sugar, pepper and stock powder.
  • Marinate 5 minutes.
  • Heat the oil in a large frying pan and quickly cook the chicken livers over a high heat until almost cooked.
  • This is best done in two batches.
  • Transfer to a plate. Add the capsicum to the pan and cook 1 minute. Tear the large bok choy leave in halve lengthwise. Add all the leaves to the pan and sprinkle the livers on top.
  • Cover and cook 1 minutes.
  • Mix together the sauce ingredients and pour into the pan.
  • Toss until the sauce is hot and the bok choy has wilted and the livers just cooked.
  • Season with salt and pepper if wished and serve on noodles.