Preparation time: 10 mins
Cooking time: 10 mins
As delicious as chicken liver pâté can be, you might be wondering what else to do with these inexpensive, vitamin and nutrient packed tasty little morsels. This super-speedy stir-fry recipe has big, bold and spicy Asian flavours, but fear not – the livers hold their own alongside them. The key to their cooking is to sear them quickly, caramelising their exterior while keeping them lovely and pink inside so they don't lose their moisture and natural sweetness.
3 tbsp rapeseed oil, or mild vegetable oil
6 garlic cloves, finely sliced
1 white onion, sliced
2 large red chillies, finely sliced, seeds removed if you prefer less heat
2 large sticks of celery, roughly chopped
300g mix of stir-fry vegetables, e.g bean sprouts, Chinese leafy greens, cabbage, carrot, bamboo shoots
30g fresh coriander, stalks finely chopped, leafy tops kept whole
4 spring onions, finely sliced, bottoms and tops kept separate
½ tbsp freshly ground black pepper
1 tbsp dark soy sauce
1 tbsp fish sauce
2 tbsp sriracha chilli sauce
½ tbsp sesame oil
Steamed jasmine rice, to serve
1. Place a wok or large frying pan over a medium low heat and warm the rapeseed oil. Gently fry the sliced garlic until golden and crisp, about 5 mins, stirring frequently to colour evenly. Remove the garlic from the wok (but leave the oil) and transfer to some kitchen paper to cool. Sprinkle with a pinch of sea salt to keep crisp.
2. Turn the heat up to high. When just smoking, add the chicken livers and quickly flash fry for 30 seconds on each side. Transfer the livers to a bowl and reserve.
4. After another 30 seconds, return the livers to the wok along with their resting juices. Turn the heat off and toss the livers through the mixture, along with the sesame oil. Allow to rest for 1 minute, before garnishing with the spring onion tops, garlic crisps and coriander leaves. Serve with steamed jasmine rice.
Chicken livers farmed by Nick & Jacob, Fosse Meadows, Leicestershire, and are available at The Butchery Ltd.