Chicken Livers With Raw-Scallion Sauce
Published October 11, 1994
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
6 medium scallions, trimmed, cleaned and minced (½ cup)
3 cloves garlic, peeled, crushed and chopped (1 tablespoon)
1 medium tomato (7 ounces), halved, seeded and cut into ½-inch pieces (1 cup)
2 tablespoons cider vinegar
3 tablespoons soy sauce
¼ cup water
1 ½ teaspoons sugar
2 tablespoons canola oil
½ teaspoon Tabasco sauce
1 ¾ pounds chicken livers, halved and trimmed to remove any sinew, fat or dark spots (about 1 ½ pounds trimmed weight)
Nutritional analysis per serving (6 servings)
5 grams carbs; 456 milligrams cholesterol; 217 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 539 milligrams sodium; 23 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix all the ingredients except chicken livers together in a bowl large enough to hold the livers for serving. Set the mixture aside. Combined ingredients should yield 1 ½ cups of sauce.
- Step 2
About 10 minutes before serving time, bring 4 cups of water to a boil in a large saucepan. Add the chicken livers and bring the water back to a boil (this will take about 3 minutes). Boil the livers for 1 minute; then, drain them. (They should still be pink in the center.)
- Step 3
Add the chicken livers to the bowl containing the sauce, mix well, and serve as is or over boiled rice.
Private Notes
Comments
For two diners, we followed this recipe except (1) we used only 1/2 tsp sugar, and probably wouldn't have used that if we'd had a truly fresh tomato; (2) we used only 1/2 pound of chicken livers while keeping all other quantities the same; and (3) we sauteed the chicken livers for about 3 minutes at fairly high heat, leaving them cooked but pink in the center. The result was delectable! A refreshing, early-summery approach; as my husband said, "this recipe is a keeper!"
Made it again, now that tomatoes are FINALLY creeping into season up here in the frozen north, and confirmed that with good fresh tomatoes no sugar was needed. Also omitted the water, and did not miss it. Again delicious!
For two diners, we followed this recipe except (1) we used only 1/2 tsp sugar, and probably wouldn't have used that if we'd had a truly fresh tomato; (2) we used only 1/2 pound of chicken livers while keeping all other quantities the same; and (3) we sauteed the chicken livers for about 3 minutes at fairly high heat, leaving them cooked but pink in the center. The result was delectable! A refreshing, early-summery approach; as my husband said, "this recipe is a keeper!"
Made it again, now that tomatoes are FINALLY creeping into season up here in the frozen north, and confirmed that with good fresh tomatoes no sugar was needed. Also omitted the water, and did not miss it. Again delicious!
For two of us, I used only half a pound of chicken livers, and sauteed rather than boiling them. I also used only 1/2 teaspoon sugar. With these changes, it was delectable!