Sonoma Valley Chicken Livers

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.

Cooking Method: Frying, Stewing, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 260.1

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.

Directions

1
Place chicken livers in a 9-inch square glass baking dish.
2
Combine soy sauce, sherry, and brown sugar in a small bowl.
3
Pour the marinade over the livers, turning to coat evenly.
4
Let stand at room temperature for 30 minutes, stirring occasionally.
5
Drain pineapple, reserving the juice in a small bowl. Set pineapple chunks aside.
6
Cut onion into thin vertical slices, then separate into strips. Set aside.
7
Peel kohlrabi and thinly slice, then cut into julienne strips. Set aside.
8
Drain the marinade from the livers into a small bowl and set aside.
9
Roll marinated livers in cornstarch, shaking off any excess.
10
Pour oil for deep-frying into a wok until it is about 1-1/2 inches deep in the center.
11
Heat oil to 350°F (175°C).
12
Fry chicken livers in hot oil, a few at a time, until lightly browned and cooked through.
13
Remove livers and drain on paper towels.
14
Pour out the frying oil and wipe the wok clean with paper towels.
15
Heat oil in the wok over medium heat.
16
Add onion strips and kohlrabi strips; stir-fry for 1 minute until slightly softened.
17
Remove wok from heat briefly to cool slightly.
18
To the reserved marinade, add the reserved pineapple juice, chicken broth, soy sauce, and brown sugar.
19
Pour this liquid mixture into the wok with the onions and kohlrabi.
20
Return wok to medium heat and bring the sauce to a simmer.
21
Add pineapple chunks, sun chokes (or water chestnuts), and the fried chicken livers to the wok.
22
In a small bowl, combine cornstarch and water until smooth.
23
Stir the cornstarch slurry into the liver mixture and cook, stirring constantly, until the sauce thickens.
24
Serve immediately over hot cooked rice.

Nutrition Facts

Servings 6 servings

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.

Keywords: chicken livers, stir fry, pineapple, sherry, soy sauce, deep fried, kohlrabi, sun chokes, asian inspired, rice bowl, liver recipe, soy glaze, cornstarch coating, wok cooking, vegetable stir fry, savory sweet, umami, comfort food, quick dinner

Read it online: https://www.chefs-mate.com/recipe/sonoma-valley-chicken-livers/