Liver over Rice (Sweet & Salty Liver Stir-Fry)

Name: Liver over Rice (Sweet & Salty Liver Stir-Fry)
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Cooked rice; 150 grams Chicken livers; 1 Chicken heart; 1/2 Gizzard; 1 dash Chicken skin; 1 Japanese leek; 1 tbsp Sesame oil; 2 tbsp Soy sauce; 1 1/2 tbsp Sugar; 1 tbsp Shaoxing wine; 1 tsp Oyster sauce; 1/4 tsp Grated garlic; 1 tsp Shichimi spice; 1 tsp Vinegar

cookpad.japan @cookpad_jp

I recreated a very delicious dish that I had while in Asakusa.

Don't cook the livers for too long. This is very important.
Thinly slice the ingredients so that everything will cook quickly.
Bring the liver to room temperature before cooking. Recipe by Cooking S Papa

I recreated a very delicious dish that I had while in Asakusa.

cookpad.japan @cookpad_jp

I recreated a very delicious dish that I had while in Asakusa.

Saved

Ingredients

1 serving

200 gramsCooked rice
150 gramsChicken livers
1Chicken heart
1/2Gizzard
1 dashChicken skin
1Japanese leek
1 tbspSesame oil
Liver Sauce
2 tbspSoy sauce
1 1/2 tbspSugar
1 tbspShaoxing wine
1 tspOyster sauce
1/4 tspGrated garlic
1 tspShichimi spice
1 tspVinegar

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Steps

1

Cut the livers into 3 mm slices. Soak in water to remove the blood. Cut the other chicken parts into 3 mm pieces as well.
2

Thinly slice the leek into 1mm thick slices. Soak in water for about 15 minutes to remove the strong flavor. Once the time is up, strain well.
3

Combine the ingredients for the liver sauce.
4

Cook the livers in oil. Heat the oil to 150°C and cook the livers for about 30 seconds.
5

Strain the meat. Heat 1 tablespoon of sesame oil in a wok and add the cooked liver.
6

Immediately pour in the liver sauce and cook for 30 seconds.
7

Pour the meat, with the sauce, onto a bowl of piping hot rice. Top with lots of leek and it's done!