Description
This is a fantastic appetizer, aromatic, succulent chicken livers with plum sauce. Very tasty and easy to cook! And the plum sauce deserves special attention.
Ingredients
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Chicken liver
0.5 kg
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Soy sauce
5 Tbsp
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Ginger
1.5 Tbsp
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Garlic
2 tooth
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Champagne
100 ml
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Star anise
2 piece
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Cinnamon
0.5 piece
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Drain
0.5 kg
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Sauce
1 Tbsp
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Vinegar
2 Tbsp
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Brown sugar
2 Tbsp
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Water
0.5 cup
Cooking
First make the marinade for the liver. I take your favorite Brut champagne and your favorite soy sauce from Kikkoman.
Ginger and garlic grind them.
In a small saucepan, mix champagne, ginger, garlic, sugar 1 teaspoon, and add 2 tablespoons of soy sauce.
Set on fire and proverjaem 5 minutes.
Ready-made marinade is filtered and leave to cool.
Pour the cooled marinade, cut into pieces chicken liver and leave to marinate at least 1 hour.
Let us plum sauce. I had frozen plum, I don't defrosting and without removing the seeds used, you can take fresh.
In a pot with thick walls pour water 0.5 Cup, add the plums, vinegar, 3 tbsp soy sauce, sugar, chili sauce, star anise, cinnamon stick.
Put on fire, bring to a boil, and cook without covering with a lid, stirring occasionally.
I cooked about 30 minutes, until the mass was similar to jam. I advise to try the sugar and vinegar, if anything else to add to taste.
Prepared plum sauce I rubbed through a sieve.
It turns out that thick sauce. It is necessary to cool, pour into a jar, in the refrigerator can be stored up to 1 week.
Grill heat and fry the liver ( I strung on skewers), until tender.
Skewers of liver produces fragrant juicy.
Spread on a plate and serve with sauce. This sauce complements any meat.
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