Soy Sauce Chicken Liver
Blanched chicken livers simmer briefly in a dark soy broth perfumed with star anise, fennel, and chili, turning out tender, savory, and faintly sweet.
Instructions
- 1
After handling the chicken liver, blanch it briefly, then add it to the pot with the seasonings and salt, bring it to a boil, and turn off the heat!
- 2
After blanching, remove and set aside!
- 3
Put the blanched chicken liver back into the pot, add water, dark soy sauce, soy sauce, cooking wine, salt, fennel, star anise, green onions, ginger, garlic, vinegar, sugar, and chili. After bringing it to a boil, simmer on low heat for five to ten minutes!
- 4
Finished product appreciation!
- 5
Finished product appreciation!
- 6
Finished product appreciation!
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Ingredients
Main Ingredients
- chicken liver300 g
- Fennel2 g
- Waterto taste
Seasonings
- Salt2 spoon
- cooking wine2 spoon
- Sugar1/2 tbsp
- dark soy sauce1/2 tbsp
- Soy sauce2 spoon
- Vinegar1/2 tbsp
- Star anise2 piece
Auxiliary Ingredients
- Scallion1 section
- Ginger1 piece
- Garlic clove2 piece
- dried red chili3 piece