Salad of bean sprouts and chicken liver
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Fresh chicken livers |
| 1 | teaspoon | Honey |
| 2 | Shallots; peeled and finely | |
| ; chopped | ||
| 1 | Dsp red wine vinegar | |
| 150 | grams | Shiitake mushrooms; thinly sliced |
| ½ | Red chilli; finely chopped | |
| 50 | grams | Bean sprouts |
| 1 | Handful fresh baby spinach | |
| 2 | Carrots; peeled and roughly | |
| ; grated | ||
| 2 | tablespoons | Light soy sauce |
| 1 | Dtsp fish sauce | |
| 1 | tablespoon | Flat leaf parsley; chopped |
| Salt and pepper | ||
| 1 | Lime; juice of | |
| Roasted sesame seeds; for garnish | ||
| Sunflower oil for frying | ||
Directions
Heat up a large wok for the vegetables and pour in a little oil. While the oil in the wok is heating up place a medium sized frying pan also on the stove with a little oil.
Season the chicken livers with a little salt and black pepper and then place in the frying pan as soon as the oil is hot. Start to stir fry the mushrooms and chilli quickly. Once the chicken livers are half cooked, add the shallots and vinegar to de-glaze the pan. Allow the vinegar to reduce slightly and then add the honey.
Now add the beansprouts, carrots and baby spinach to the wok and cook for a couple of minutes. Finally, add the fish sauce, parsley, lime juice and soy. Spoon onto a serving plate with the chicken livers and liquor around and sprinkle with some roasted sesame seeds.
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