infomapJAPAN Blog

This is not traditional Japanese home cooking. but this menu is often seen at Chinese restaurants in Japan. I know lots of non-Asian people are not familiar with chicken liver. it’s popular among Japanese and it’s seen at Kushiyaki type restaurants(restaurants that serve skewered meat, vegetables on a bamboo stick and grilled over hot coals)

so it might be a bit challenging but might be good to try for those have been wondering what chicken river taste like…chicken liver and chives are mostly available at chinese supermarkets.

ingredients(for 2): chicken liver(200g), bean sprouts(100g), chives(70g), some green onion, ginger(10g), garlic(10g), soya sauce, sake(rice wine), sugar, salt, black peppers, sesami oil.

1. soak chicken liver in milk for 10 mins.(remove its blood and smell) and dry them with kichen paper. then put a lrg spoon of soya sauce and 1/2 lrg spoon of squeezed ginger juice into a bowl and mix it with liver.

2.mince green onions, ginger and garlic. cut chives into 2 inches long. put 2 lrg tbl spoon of soya sauce, 1 lrg tbl spoon of sake and sugar, a bit of salt and black peppers into a bowl and stir it well.

3. put some cooking oil into a frying pan and heat it up. put green onions, ginger and garlic from instruction 2. then add liver and stir til its get cooked.

4.add bean sprouts, chives and mixed sauce from instruction 2. mix and stir them slightly. at the end put a bit of sesami oil.

This entry was posted on Thursday, February 9th, 2006 at 4:54 am and is filed under Japanese Dish Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.