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.
Grilled Ginger-Glazed Chicken Livers with Spicy Plum Sauce
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.
More From Cooking Light
Total: 1 Hour, 15 Minutes
- Calories: 141
- Fat: 2.8g
- Saturated fat: 1g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.8g
- Protein: 10g
- Carbohydrate: 15g
- Fiber: 1g
- Cholesterol: 196mg
- Iron: 5mg
- Sodium: 150mg
- Calcium: 10mg
- 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
- Cooking spray
- 1/2 English cucumber, thinly sliced
- 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.
- 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note