This elevated take on stir-fried chicken livers combines the rich, earthy depth of pan-fried livers with the bright acidity of pineapple and the umami punch of soy sauce. The livers are first marinated in a savory sherry blend, then dredged in cornstarch and fried until crisp and golden brown. They are tossed with tender julienne kohlrabi, onions, and sweet pineapple chunks in a thickened, glossy sauce. The result is a complex dish balancing textures from the crispy liver exterior to the tender vegetables, making it an excellent partner for steamed rice or noodles. It&# 226;ÂÂs a sophisticated side dish that feels indulgent yet comes together quickly for a weeknight dinner or a special occasion meal.
Sonoma Valley Chicken Livers
Description
This elevated take on stir-fried chicken livers combines the rich, earthy depth of pan-fried livers with the bright acidity of pineapple and the umami punch of soy sauce. The livers are first marinated in a savory sherry blend, then dredged in cornstarch and fried until crisp and golden brown. They are tossed with tender julienne kohlrabi, onions, and sweet pineapple chunks in a thickened, glossy sauce. The result is a complex dish balancing textures from the crispy liver exterior to the tender vegetables, making it an excellent partner for steamed rice or noodles.Ingredients
Directions
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Place chicken livers in a 9-inch square glass baking dish.
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Combine 1/4 cup soy sauce, sherry, and 1 teaspoon brown sugar in a small bowl.
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Pour the marinade over the livers, turning to coat evenly.
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Let stand at room temperature for 30 minutes, stirring occasionally.
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Drain pineapple, reserving the juice in a small bowl. Set pineapple chunks aside.
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Cut onion into thin vertical slices, then separate into strips. Set aside.
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Peel kohlrabi and thinly slice, then cut into julienne strips. Set aside.
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Drain the marinade from the livers into a small bowl and set aside.
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Roll marinated livers in 1/3 cup cornstarch, shaking off any excess.
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Pour oil for deep-frying into a wok until it is about 1-1/2 inches deep in the center.
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Heat oil to 350ðF (175ðC).
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Fry chicken livers in hot oil, a few at a time, until lightly browned and cooked through.
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Remove livers and drain on paper towels.
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Pour out the frying oil and wipe the wok clean with paper towels.
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Heat 1 tablespoon oil in the wok over medium heat.
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Add onion strips and kohlrabi strips; stir-fry for 1 minute until slightly softened.
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Remove wok from heat briefly to cool slightly.
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To the reserved marinade, add the reserved pineapple juice, 1/4 cup chicken broth, 1 tablespoon soy sauce, and 1 teaspoon brown sugar.
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Pour this liquid mixture into the wok with the onions and kohlrabi.
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Return wok to medium heat and bring the sauce to a simmer.
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Add pineapple chunks, sun chokes (or water chestnuts), and the fried chicken livers to the wok.
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In a small bowl, combine 1 tablespoon cornstarch and 3 tablespoons water until smooth.
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Stir the cornstarch slurry into the liver mixture and cook, stirring constantly, until the sauce thickens.
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Serve immediately over hot cooked rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 260.1kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 2.6g13%
- Cholesterol 67.3mg23%
- Sodium 689.3mg29%
- Total Carbohydrate 17.6g6%
- Dietary Fiber 1.7g7%
- Sugars 7.6g
- Protein 22.8g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sun chokes can be substituted with water chestnuts for a similar crunchy texture if sun chokes are unavailable.
Vegetable broth can be used instead of chicken broth for a vegetarian version, though the livers make the dish non-vegetarian.
Ensure the oil is hot enough before frying the livers to ensure they crisp up rather than absorbing oil.
Chicken livers cook quickly; do not overcook them to avoid a grainy texture.
Serve immediately as the crispy coating will soften if the dish sits for too long.
