Chicken Livers & Rice
Posted By: Delish475967
Pro Chef Or Baker? No
Is This Recipe In Your Cookbook? Yes
Origin: Central Europe
Local Name: Chicken Livers
Primary Ingredients: Chicken Livers, Assorted Vegetables, Rice
Primary Spices: Soy sauce, chicken stock
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Skill Level: 1
Categories: Lunch, Dinner
Intro By Creator: This is a very common meal in most European countries, and it’s very tasty!
Creator's Notes & Tips
It’s important to get good quality chicken liver. By that I mean the livers should be dark. The lighter beige colored pieces will taste bitter. Chicken liver is delecate, try to get them in whole lobes, once they’re broken they start to fall apart.
Also, it’s best to clean them up by cutting off the stringy pieces of fat, so you’re left with only liver pieces. You can use a knife or a pair of scissors.
Once done, wash them in cold water and use a couple of paper towels to dry them off before dredging them in the flour.
The ingredients list includes vegetables. You can add others as you like and substitute. There’s no hard and fast rule about the veggies. Baby bok choi is a nice addition, as it bean sprouts, broccoli and snow peas.
When you add the cornstarch as the thickener, as soon as it starts to boil, it’s as thick as it’s going to get for the amount of cornstarch. You don’t want it too thick, or too runny… just “saucy”.
You can even add 1/2 lb of cooked and diced bacon. It adds a great dimension to the flavor.
How To Make It Delishier
Chicken Livers!
- 1lb to 2 lbs raw chicken livers
- 1 pepper (green, red or yellow sweet) cut into chunks
- 1 medium onion cut into chunks. Red onions are great!
- 1/2 lb mushrooms (Cremini is nice) sliced thick
- 1 large carrot cut into sticks
- 2 stalks of celery sliced on the diagonal at about 1/2” increments
- Flour for dredging livers
- 3-4 cups boiled water (hot)
- About 2-4 tbsp of corn starch (this will depend on how much you’re cooking, enough to make the broth thicken to the consistency of gravy)
- 2 large crushed garlic buds
- About 2 tbsp of soya sauce or to taste
- 2 -4 tbsp of beef bouillon (I use liquid Bovril)
- 1/2 tsp salt, or to taste since the soya sauce is salty
- 1/2 tsp pepper or to taste
- Hot sauce or pepper flakes if you like it spicy
Instructions
- Clean the chicken livers and pat dry according to the notes.
- Dredge the livers in flour and set aside.
- Prep the vegetables – onion, celery, pepper, carrot, mushrooms, and/or whatever you like or have in the fridge. Place all the veggies in a bowl.
- In a large skillet or deep fry pan with a lid, add 3-5 tbsp of oil to fry the chicken livers. Fry them in batches if you need to until they’re done. Brown on one side but turn over before the blood rises to the surface. Can be a little pink inside, still soft, but no blood. Set them aside on a plate.
- In the same large skillet, without removing the good bits from frying the livers, add the veggies and stir fry them for a couple of minutes, then add the boling hot water to cover the veggies. Add the livers.
- Mix the soya sauce, corn starch and Bovril in 1 cup cold water. Pour over veggies and livers and stir on medium high heat to activate the corn starch.
- Cook until the veggies are a little softer but still firm.
- Once thickened and just to a boil, it’s ready to serve over plain white rice. Basmati is our favorite because it has flavor, but not as strong as Jasmine rice.
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