I can’t even remember when I start to enjoy eating offal meats (or known as organ meats). Offal meats are not entirely alien in Asian cooking actually. Well, I’m not saying all Asians like to eat offal, but maybe majority of us do. I know it’s a turn-off to most people (that includes my brother), but I’m just happened to be one of those carnivores or perhaps cannibals you would say that really enjoy eating livers, kidneys, gizzards, intestines..okay, you get it!
I actually ate pig’s brain before when I was in primary school. My mom fried it with some eggs and I couldn’t even tell that it was pig’s brain. Honestly, it was delicious. Until after I ate it, my mom told me that it was pig’s brain. I almost threw up at that time because the image of the brain and me chewing it just made my stomach turned. But you know, after that one time, there was no turning back. I was into eating offal ever since I believe! The sweet and sour taste really complements the chicken livers well. The best part about preparing offal dishes here in North America is that they are relatively cheap (because they are not the most desirable by popular votes 😉 ). If you like chicken livers, this is one of the recipe you gotta try 😉 and this can be served cold or warm.
- 1 lb of chicken livers
- 1 Tbsp of shao xing wine (or other cooking wine you like)
- Pinch of salt
- 2 1/2 Tbsp of ketchup
- 1/2 Tbsp of soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp of vinegar
- 1 Tbsp of sugar
- 5 Tbsp of water
- 1 Tbsp of sesame oil
- 4 Tbsp of grape seeds oil or oil of your choice
- Wash and clean the chicken livers thoroughly. Drain off water. Cut the livers into big chunks. Marinade the livers with wine and pinch of salt and let it sit for about 10 minutes. While waiting, mix the ketchup, soy sauce, vinegar, sugar, and water in a bowl
- Preheat the skillet or wok to high heat. Add in about 4 Tbsp of oil and fry the livers for about 4 minutes, or until golden brown. Remove and set aside
- Preheat the skillet or wok again, and add in sesame oil, add the chicken livers back in along with the sauce mixture you prepare above. Bring to a boil and then lower the heat and let it simmer for about 2-3 minutes, or until the liquid is almost evaporated. Serve as part of multi-course meal