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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, liver over rice (sweet & salty liver stir-fry). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Liver over Rice (Sweet & Salty Liver Stir-Fry) is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Liver over Rice (Sweet & Salty Liver Stir-Fry) is something which I’ve loved my whole life. They’re fine and they look fantastic.

Great recipe for Liver over Rice (Sweet & Salty Liver Stir-Fry). I recreated a very delicious dish that I had while in Asakusa. Don't cook the livers for too long.

To begin with this recipe, we must prepare a few ingredients. You can have liver over rice (sweet & salty liver stir-fry) using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Liver over Rice (Sweet & Salty Liver Stir-Fry):
  1. Get 200 grams Cooked rice
  2. Make ready 150 grams Chicken livers
  3. Get 1 Chicken heart
  4. Make ready 1/2 Gizzard
  5. Make ready 1 dash Chicken skin
  6. Take 1 Japanese leek
  7. Get 1 tbsp Sesame oil
  8. Make ready Liver Sauce
  9. Take 2 tbsp Soy sauce
  10. Prepare 1 1/2 tbsp Sugar
  11. Make ready 1 tbsp Shaoxing wine
  12. Take 1 tsp Oyster sauce
  13. Prepare 1/4 tsp Grated garlic
  14. Prepare 1 tsp Shichimi spice
  15. Get 1 tsp Vinegar

Heat oil in skillet on med hi. Add green peppers, pineapple and salt; saute until peppers are tender. Meanwhile, in a saucepan, combine sugar, cornstarch, broth, vinegar and soy sauce until smooth. Remove livers and place in baking dish.

Instructions to make Liver over Rice (Sweet & Salty Liver Stir-Fry):
  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!

Saute onions, peppers and celery in melted margarine and place over livers. Liver, when cooked rare to medium rare, is so sweet and creamy, you could eat the leftovers cold, like pâté. But overcooked liver is so disappointing, so grainy and tough. (The last time I cooked liver for too long, it was in a very hot wok and I was distracted by a phone call, and in a blink of an eye, my liver had turned a smidgeon more. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper.

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