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.
1/2 cup water
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon Sriracha (hot chile sauce)
4 plums, pitted and quartered (about 1 pound)
1 star anise
1 (1-inch) cinnamon stick
1/2 cup mirin
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon lower-sodium soy sauce
2 garlic cloves, minced
1 pound chicken livers
1/2 English cucumber, thinly sliced
How to Make It
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.
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.
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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Thees are good and something different. But it takes three pans and a blender to make themselves. I used the as a main course along with rice and vegetables. That upped the cooking dishes to five pans. Lots of cleaning. Not sue it's worth it again.
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