Recipe: Yummy Iron-Packed, Moist and Sweet-Salty Chicken Livers

Iron-Packed, Moist and Sweet-Salty Chicken Livers. Learn how to cook fried chicken livers, in today's cast iron cooking video. Quick fried chicken liver recipe included. Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat.

AMAZING FLAVOR Sweet and salty flavor of maple syrup/Tamari soy sauce/apple cider combination is amazing with chicken thighs. When the chicken thighs are cooked through and the sweet and salty mixture is thick and syrupy, remove the chicken from the heat and serve immediately. Iron-rich foods are an essential part of any balanced diet. You can have Iron-Packed, Moist and Sweet-Salty Chicken Livers using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Iron-Packed, Moist and Sweet-Salty Chicken Livers

1. It's 200 grams of Chicken livers.
2. It's 1 of △ Ginger.
3. You need 3 tbsp of △ Honey.
4. Prepare 3 tbsp of △ Usukuchi soy sauce.
5. It's 1 of Water.
6. You need 1 dash of Sake.

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Iron-Packed, Moist and Sweet-Salty Chicken Livers instructions

1. Cut the liver into bite-sized pieces. Clean off any lumps of blood or other things..
2. Bring some water to a boil and add the sake. Quickly blanch the liver When some scum comes to the surface turn off the heat and take the liver out..
3. Drain the pan, and wash off any scum in the pot or on the liver under running water..
4. Mix the △ ingredients together and add to the pan. From here on use high heat!.
5. Add the liver back in!.
6. Boil rapidly until the liver is glossy for 2 to 3 minutes. Turn off the heat, and leave the liver in the pan until cool. Done!.

Nutrition facts label for Chicken, liver, all classes, cooked, simmered. This feature requires Flash player to be installed in your browser. Gently rinse the chicken livers to rid of blood and pat dry with paper towels as the extra moisture trapped under the breading will make them soggy and keep them from frying properly. To keep the chicken liver from disintegrating, make sure the oil is hot enough and do not turn them too much. 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 But stir-fried liver and onions is very good with less oil, stir-fried in the usual way.