This is one of the two chicken liver recipes which I am introducing to you (The other one being Deep-Fried Chicken Liver). As mentioned in earlier posts, organ meat is full of nutritions and can taste delicious. For people who are new to organ meat, I suggest that you first try out chicken liver. It has less odour than the other liver types, and is pretty easy to prepare.
This is a light soup recipe, that is used often in Northern China. If you cannot find peasprouts, you can replace it with beansprouts, although the texture is less ideal while beansprouts would change the final taste of the soup whereas peasprouts do not.
- 25g chicken liver
- 50g peasprouts 豆苗
- 250ml chicken stock
- 3 tbs Shaoxing rice wine 绍兴酒
- Salt and pepper to taste
Serving: 2 persons
- Clean the chicken livers by rinsing them several times in clean water. It is best to place them for about an hour in the freezer before slicing them into thin slices. After slicing them, rinsing them again and again to get rid of the red colour.
- Once clean, place your sliced chicken liver in a bowl and marinate with Shaoxing rice wine, a dash of salt and pepper. Cover and leave aside for 10 minutes.
- Rinse your fresh peasprouts in water, dry and set aside.
- Place your chicken stock in a pot and bring to boil. Drain your chicken liver and cook them in the chicken stock. Turn the heat to low and use a spoon to skim of the reddish protein that now floats on the surface.
- Take out two serving bowls, divide up your peasprouts and place them in the bowls.
- Add salt and pepper to taste on your soup. Bring it to boil them take it off the fire and pour into the serving bowls.
- Serving piping hot.