Chicken Livers in Black Bean Sauce

Submitted by Doreen Randal

"Very tasty, I didn't any have bok choy, so tried it with white cabbage leaves, worked ok. "

 

• Ingredients: 13
• Yields: 1 batch

ingredients

• 400 -500 g chicken livers
• 1 tablespoon soy sauce
• 1 tablespoon sherry wine
• 1⁄2 teaspoon chicken stock powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon white pepper
• 2 -3 tablespoons oil
• 1 red capsicum, finely chopped
• 3 bok choy, washed

• SAUCE

• 3 tablespoons black bean sauce
• 1⁄2 cup chicken stock
• 1 teaspoon cornflour

directions

1. Trim livers, discarding any core part. Cut into 2cm pieces.
2. Place livers in a bowl with the soy sauce, sherry, salt, sugar, pepper and stock powder.
3. Marinate 5 minutes.
4. Heat the oil in a large frying pan and quickly cook the chicken livers over a high heat until almost cooked.
5. This is best done in two batches.
6. 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.
7. Cover and cook 1 minutes.
8. Mix together the sauce ingredients and pour into the pan.
9. Toss until the sauce is hot and the bok choy has wilted and the livers just cooked.
10. Season with salt and pepper if wished and serve on noodles.