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Chicken Livers With Raw-Scallion Sauce
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6medium scallions, trimmed, cleaned and minced (Ā½ cup)
- 3cloves garlic, peeled, crushed and chopped (1 tablespoon)
- 1medium tomato (7 ounces), halved, seeded and cut into Ā½-inch pieces (1 cup)
- 2tablespoons cider vinegar
- 3tablespoons soy sauce
- Ā¼cup water
- 1Ā½teaspoons sugar
- 2tablespoons canola oil
- Ā½teaspoon Tabasco sauce
- 1Ā¾pounds chicken livers, halved and trimmed to remove any sinew, fat or dark spots (about 1Ā½ pounds trimmed weight)
Preparation
- Step 1
Mix all the ingredients except chicken livers together in a bowl large enough to hold the livers for serving. Set the mixture aside. Combined ingredients should yield 1Ā½ cups of sauce.
- Step 2
About 10 minutes before serving time, bring 4 cups of water to a boil in a large saucepan. Add the chicken livers and bring the water back to a boil (this will take about 3 minutes). Boil the livers for 1 minute; then, drain them. (They should still be pink in the center.)
- Step 3
Add the chicken livers to the bowl containing the sauce, mix well, and serve as is or over boiled rice.
Private Notes
Cooking Notes
For two diners, we followed this recipe except (1) we used only 1/2 tsp sugar, and probably wouldn't have used that if we'd had a truly fresh tomato; (2) we used only 1/2 pound of chicken livers while keeping all other quantities the same; and (3) we sauteed the chicken livers for about 3 minutes at fairly high heat, leaving them cooked but pink in the center. The result was delectable! A refreshing, early-summery approach; as my husband said, "this recipe is a keeper!"
Made it again, now that tomatoes are FINALLY creeping into season up here in the frozen north, and confirmed that with good fresh tomatoes no sugar was needed. Also omitted the water, and did not miss it. Again delicious!
For two diners, we followed this recipe except (1) we used only 1/2 tsp sugar, and probably wouldn't have used that if we'd had a truly fresh tomato; (2) we used only 1/2 pound of chicken livers while keeping all other quantities the same; and (3) we sauteed the chicken livers for about 3 minutes at fairly high heat, leaving them cooked but pink in the center. The result was delectable! A refreshing, early-summery approach; as my husband said, "this recipe is a keeper!"
Made it again, now that tomatoes are FINALLY creeping into season up here in the frozen north, and confirmed that with good fresh tomatoes no sugar was needed. Also omitted the water, and did not miss it. Again delicious!
For two of us, I used only half a pound of chicken livers, and sauteed rather than boiling them. I also used only 1/2 teaspoon sugar. With these changes, it was delectable!
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