Sesame Soy Chicken Livers on Crunchy Herb Salad Recipe

This is a great recipe for those of you who are health conscious – it contains minimum amount of oil and lots of veggies! The Chinese cabbage and the spring onions give it the special crunch that make this salad special. And for the meat lovers out there, the chicken liver along with the ham makes it an all-rounder. Plus the garlic cloves and the five-spice powder give it that slight Indian feel which no one can say no to! All in all, a delicious salad for everyone and anyone who has good taste in food.

Serving size: 4 persons

Preparation time: 30 minutes

Utensils used: 1 large bowl, 4 plates/salad bowls, frying pan

Nutrition:
Calories: 307.9
Fat: 17.4 g
Cholesterol: 240.6 mg

Ingredients

– 1/2 Chinese cabbage, shredded
– 2 red peppers, diced
– 150g rocket
– 25g fresh coriander leaves, chopped
– 10 spring onions, thinly sliced or chopped
– 1 tbsp olive oil
– 1 tbsp toasted sesame oil
– 2 garlic cloves, crushed
– 250g chicken livers, trimmed (if necessary) and each cut into 3-4 pieces
– 1/2 tsp five-spice powder
– 175g thickly sliced lean cooked ham, cut into short strips
– 2 tbsp soy sauce
– 4 tbsp dry sherry
– 2 tbsp sesame seeds

Instructions

  • 1

    Preparing the salad:

    First take a large bowl and mix the Chinese cabbage, the red peppers, rocket and fresh coriander leaves. Take half of the spring onions and mix well. Take the plates/pasta bowls and distribute the salad evenly among them.

  • 2

    Cooking the chicken livers

    Take the frying pan and heat the sesame oil and the olive oil over medium heat. Take the chicken livers, the garlic cloves and sprinkle the five-spice powder. Cook this for exactly 3 minutes and keep stirring the chicken livers until they are firm. Now take the ham, and add it to the frying pan, stirring gently all the time. Cook this for one more minute.

    In the frying pan, add the sherry and the soy sauce and cook until it boils. Gently stir and shake the pan, so as not to break the livers up. Let the mixture simmer for a little while, until the alcohol evaporates from the sherry. Now take the remaining half of the spring onions and add them into the pan. Remove the pan from the heat.

  • 3

    Serving

    Divide the chicken liver among the four salad plates. Drizzle the juices over them as a dressing. Add sesame seeds. Enjoy!

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