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Szechwan Or devilled chicken livers - MEGA QUICK
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A picture of Szechwan Or devilled chicken livers - MEGA QUICK.

Szechwan Or devilled chicken livers - MEGA QUICK

farang31
farang31 @farang31
Lancashire, England

My take on a classic adding onion and mushrooms so not as rich for a quick lunch or starter.

My take on a classic adding onion and mushrooms so not as rich for a quick lunch or starter.

Read more

Szechwan Or devilled chicken livers - MEGA QUICK

farang31
farang31 @farang31
Lancashire, England

My take on a classic adding onion and mushrooms so not as rich for a quick lunch or starter.

My take on a classic adding onion and mushrooms so not as rich for a quick lunch or starter.

Read more
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Ingredients

10 mins
2 people
  • 3-4chicken liver lobes (deveined)
  • Halfsmall red onion
  • 100 grbutton mushrooms
  • 50 grbutter or 1 tbsp olive oil
  • i
  • 1 tspszechwan peppercorns or half spoon chilli flakes
  • Halftsp salt
  • 100 mlwater
  • 2 tbspbalsamic vinegar or cider (not malt)
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Steps

10 mins
  1. 1

    Put butter or oil into large frying pan on high heat and add finely chopped onion fry until soft not brown. About 1-2 mins. Add sliced button mushrooms, the pepper corns (or chilli), salt and cook 1 more min

    A picture of step 1 of Szechwan Or devilled chicken livers - MEGA QUICK.
    A picture of step 1 of Szechwan Or devilled chicken livers - MEGA QUICK.
  2. 2

    Slice the livers into 1cm strips. Then add to pan and turn every 2 mins adding the water after 1 min. Turn off the heat but keep turning until livers cooked through. (About 2-3 mins) add the vinegar and light to quickly heat on high for 1 min so very reduced. Serve with some nice bread and enjoy.

    A picture of step 2 of Szechwan Or devilled chicken livers - MEGA QUICK.
    A picture of step 2 of Szechwan Or devilled chicken livers - MEGA QUICK.
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farang31
farang31 @farang31
on August 15, 2023 07:52
Lancashire, England
Well I started with Cookpad during Covid....... Guess alot of us did, Amazing Site great to share with passitionate people. I have no formal training but have eaten in some of the best fine dinning restraunts in the world and also learnt from My mum and Grandma with "a pinch of" and "about a handfull" - if we share we love. ENJOY :P
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