Chinese Liver
A simple way of giving liver an exotic flavor. Chicken livers may be substituted for the lamb's liver if preferred.
Ingredients
- 2 tbsp soya sauce
- 1 tbsp honey
- 1 tbsp soft brown sugar
- 2 tbsp wine vinegar
- 1 small piece of fresh root ginger very finely chopped
- 1 garlic clove crushed
- Salt and freshly ground black pepper
- 1 lb lamb's liver sliced into very thin strips
- 1 tbsp cornflour
- 1/4 pint chicken or beef stock
- 2 tbsp vegetable oil
- 4 spring onions finely chopped
to garnish:
- Few spring onion flowers
Instructions
- Mix together the ingredients for the marinade and pour over the liver in a bowl. Leave to marinate for at least 2 hours, stirring occasionally.
- Drain the liver and mix the cornflour and stock into the marinade. Heat the oil in a large frying pan, add the chopped spring onions and fry until golden. Remove from the pan with a slotted spoon and set aside.
- Add the liver to the pan and fry briskly until lightly coloured and just cooked through. Pour in the marinade with the fried onions and cook until thick, stirring constantly.
- Taste and adjust seasoning, then serve immediately on a bed of buttered noodles or fried bean sprouts. Garnish the platter with spring onion flowers.
Calories: 270 kcal
Carbohydrates: 13 g
Protein: 25 g
Fat: 13g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 421 mg
Sodium: 645 mg
Potassium: 482 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 28029 IU
Vitamin C: 7 mg
Calcium: 26 mg
Iron: 9 mg