Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on Time
25 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 8 (serving size: about 1 1/2 ounces livers, 1/4 cup plum sauce, and about 3 cucumber slices)

This is a fantastic appetizer, a delicious departure from the usual featuring rich chicken livers paired with a Southeast Asian-inspired sauce. Any leftover sauce will keep in the refrigerator up to two weeks.

How to Make It

Step 1

Combine first 7 ingredients in a saucepan. Bring to a simmer; cover and cook 15 minutes or until plums are tender. Discard star anise and cinnamon. Cool completely. Place in a blender; process until smooth.

Step 2

Combine mirin, ginger, soy sauce, and garlic in a saucepan over medium heat. Bring to a simmer; cook 4 minutes or until reduced to 1/4 cup.

Step 3

Trim excess fat and connective tissue from livers; separate livers into lobes. Pat livers dry with paper towels. Heat a grill pan over high heat. Coat pan with cooking spray. Add half of livers to pan; cook 7 minutes or until slightly firm (like a cooked chicken breast), turning once. Remove from pan; brush with half of glaze. Repeat procedure with remaining livers and glaze. Serve with plum sauce and cucumber.

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