- 300 grams of chicken liver & gizzard
- 1 tsp of granulated garlic
- ½ tsp of black pepper powder
- 1-½ tbsp of soy sauce
- 1 tsp of barbeque marinade or worcestershire sauce
- 3 tbsps of cooking oil
- 2 pcs of finely minced shallots
- 1 bundle (12 long pcs) string beans, cut at 2” length
- rock salt for mashing
Procedure:
- Separate chicken liver from gizzard. Using the blade of a knife, scrape the yellow and slimy stuff from the gizzard. Wash. Mash with rock salt. Wash again. Drain well. Back to the liver, wash with running water. Drain well.
- Cut the chicken gizzard into long thin strips. Cut into four the chicken liver.
- In a plastic container, place the chicken liver and gizzard. Put the next-four ingredients. Mix well. Cover. Place inside the chiller for at least 4 hours or overnight.
- In a non-stick skillet, place over medium-high heat (heat thoroughly but not smoking hot). Put shallots, sauté for 10 seconds. Add string beans. Stir. Cover. Reduce heat to medium. Cook for about 3 minutes or until half-tender.
- Increase the heat to medium-high, place the marinated chicken liver and gizzard. Stir-fry for 2-3 minutes. Cover. Put off heat. Let it sit on top of the electric stove for 2-3 minutes.
- Serve with warm white cooked rice.
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