Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken livers stir fried in spicy miso. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken Livers Stir Fried In Spicy Miso is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken Livers Stir Fried In Spicy Miso is something that I’ve loved my entire life.
Great recipe for Chicken Livers Stir Fried In Spicy Miso. I made the usual liver and Chinese chive stir fry with spicy miso. Don't over-cook the bean sprouts and Chinese chives. It's also delicious without the bean sprouts.
To begin with this recipe, we must first prepare a few components. You can have chicken livers stir fried in spicy miso using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken Livers Stir Fried In Spicy Miso:
- Prepare 300 grams Chicken livers
- Prepare Pre-flavoring:
- Prepare 2 tsp Sake
- Get 2 tsp Soy sauce
- Make ready 1 dash Pepper
- Prepare 1/2 tsp Grated ginger
- Get 1 bunch Chinese chives
- Get 1/3 bag Bean sprouts (optional)
- Make ready 1 tbsp ● Miso
- Make ready 1 tbsp ● Sake
- Get 1 tbsp ● Sugar
- Take 1/2 tsp ● Doubanjiang
Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Heat the oil in a wok over high heat until smoking.
Instructions to make Chicken Livers Stir Fried In Spicy Miso:
- Take the fat and sinew (the white parts) off the livers, and take off any bloody parts too. They're the dark red round bits.
- Slice the livers thinly, sprinkle with the pre-flavoring ingredients, and leave for about 15 minutes. Don't leave it for too long or it will become too salty.
- Cut the chives into 4 to 5 cm long pieces. Combine the ● ingredients.
- Heat some oil in a frying pan, pat the livers dry and pan fry them. Turn them over when cooked on the bottom, and heat through.
- Add the bean sprouts and stir fry quickly. Add the ● ingredients and continue stir frying. Lastly add the chives, stir fry until wilted, and it's done.
- If you're not using bean sprouts or if using 250 g of liver, reduce the flavoring ingredients and taste to adjust.
Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Heat the oil in a wok over high heat until smoking. Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Prepare sauce by stirring hoisin sauce with sherry, soy and hot garlic chili sauce. Heat the oil and butter together in a large wide frying pan over medium heat.
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