chicken livers

Salad Florentine

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Chicken livers – these once universally beloved little morsels have fallen out of favor with most diners in recent years. I assume that lack of availability , rising cost and most importantly (and sadly), the inability of most un-trained or little-trained cooks in many kitchens to turn these unassuming little buggers into a tasty, yummy looking dish has greatly contributed to their demise in the restaurant scene. Not so in my kitchen 🙂
I love a chicken liver mousse, chicken liver dumplings, fried chicken livers on toast or as a tasty addition to an otherwise plain and simple salad, as presented below.
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Bon Appetit !   Live is Good !
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P.S.
For those of you who can not warm up to chicken livers, use duck livers – just kidding !  – as usual, replace the chicken livers with a protein of your choice, such as shrimp, sausages, calamari, salmon, chicken breast or tights, etc.
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 Salad Florentine

Salad Florentine

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  Salad Florentine

Salad Florentine

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serve with vegetable chips and dried fruits

serve with vegetable chips and dried fruits

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chicken Liver Congee

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Usually,  I have  congee  for breakfast, but today I just wanted a big bowl of this culinary marvel for lunch.
It is one of the most satisfying dishes out there, as long as it is properly seasoned and has the ingredients you long for at the moment. As far as congee goes – anything goes 🙂
Even the texture has no right or wrong. As long as you like it – that’s the right texture. I like mine fairly thick, tasty, spicy and with lot’s of  “stuff” in it. I happened to have fresh chicken livers today, but you can use any protein you like, shrimps, scallops, chicken or whatever is handy. Maybe just vegetables? With egg or without? Many condiments or none?

Today I cooked my rice in a rich chicken stock, flavored with lots of grated ginger, garlic paste, kosher salt and ground chili pepper and a splash of fermented bean sauce. Once the porridge had the desired texture, I added medium-fried chicken livers,  Chinese black mushrooms,  cooked ham, corn, black beans, sesame oil, finely sliced chilies and scallions.

Bon Appetit !   Life is Good !


Click here for more  Congee  recipes


Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee


Preparation:

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season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

fry in peanut oil until medium, remove to absorbent paper

fry livers in peanut oil until medium, remove to absorbent paper

almost :-) ......

almost  ………

to porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

to the porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee

Chicken Liver Congee


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