Sweet Spiced Chicken Liver in Dark Soy Sauce
Sweet Spiced Chicken Liver in Dark Soy Sauce

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sweet spiced chicken liver in dark soy sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sweet Spiced Chicken Liver in Dark Soy Sauce is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sweet Spiced Chicken Liver in Dark Soy Sauce is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook sweet spiced chicken liver in dark soy sauce using 19 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Sweet Spiced Chicken Liver in Dark Soy Sauce:
  1. Make ready A. Boiled & drained
  2. Get boiled chicken liver
  3. Take B. Sauté until fragrant
  4. Get finely minced garlic
  5. Make ready finely julienned ginger
  6. Get turmeric powder
  7. Take lemon grass - bruised
  8. Take star anise
  9. Get cinnamon
  10. Make ready (or more) small chillies - bruised
  11. Take C. Seasoning
  12. Take water
  13. Prepare dark soy sauce
  14. Make ready sugar
  15. Get chicken seasoning powder
  16. Make ready corn starch (opt)
  17. Get ground pepper
  18. Take Note: Add finely chop oriental corriander at the end
  19. Prepare only for those who love this herb 😉
Instructions to make Sweet Spiced Chicken Liver in Dark Soy Sauce:
  1. Prepare all ingredients. chicken livers are cleaned, boiled, drained and keep aside.
  2. Sauté B until fragrant. Add in A (chicken liver) and stir for a minute or two over medium low heat. Next, season with C. Adjust seasoning accordingly. Add few more tbsp of water if necessary for some extra gravy/sauce (opt). Stir to evenly coat the liver. Remove from the heat.
  3. Garnish and serve with warm white rice.

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