Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
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  • 5 star values: 0

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.

Ruth Cousineau
Recipe by Cooking Light June 2014

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Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
25 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: about 1 1/2 ounces livers, 1/4 cup plum sauce, and about 3 cucumber slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

141 calories; fat 2.8g; saturated fat 1g; mono fat 0.7g; poly fat 0.8g; protein 10g; carbohydrates 15g; fiber 1g; cholesterol 196mg; iron 5mg; sodium 150mg; calcium 10mg.
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