Description
A light and nutritious chicken liver salad with soy and honey dressing. Add fresh cherry tomatoes for a tasty Asian combination. For extra Asian flavours, add some drops of sesame oil.
Ingredients
Units
Scale
- 120g (4 oz) salad leaves, washed and torn
- 20 cherry tomatoes, washed and halved
- 250g (9 oz) chicken livers, washed and cleaned
- 15ml (1 tbsp) sesame oil
- 15ml (1 tbsp) sunflower oil
- 30ml (2 tbsp) soy sauce
- 30ml (2 tbsp) honey
- salt and pepper
Instructions
- Divide the salad leaves and tomatoes evenly between four plates.
- Drain the chicken livers in a colander and shake off as much juice as possible.
- Heat the two oils in a large frying pan.
- When the oil is really hot, place the chicken livers in the pan. Move the pieces around with a wooden spoon often to sear them on all sides.
- When the livers have been browned all over, add the soy sauce, lower the heat and make sure the pieces get covered in this salty seasoning.
- After 5 minutes, add the honey and do the same as you did with the soy sauce.
- Simmer the livers until all trace of pink is gone from the centres.
- Lift the pieces out one-by-one with tongs and place them on the four beds of salad.
- Stir the left over sauce in the pan and drizzle over each salad carefully.
- Season to taste and serve immediately.
Notes
- Some people like their chicken livers faintly pink. If you’re one of them, reduce the cooking time slightly.
- If you’re not a fan of salads, serve the chicken livers with any form of potato or even rice!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 136
- Sugar: 8.8 g
- Sodium: 779 mg
- Fat: 3.6 g
- Saturated Fat: 1 g
- Carbohydrates: 15.1 g
- Protein: 9.2 g