Black Pepper Chicken Liver ตับไก่พริกไทยดำ

Black Pepper Chicken Liver ตับไก่พริกไทยดำ

A very dark and sultry dish on a cold dark Wednesday. Chicken liver is delicious and mild enough for even the most passionate liver haters. The sauce is smoky, hot and spicy against the juicy liver slices, simply scrumptious. As we are having it for lunch, I am serving this on some wholegrain toast (rice or noodles for dinner).

Serves 4.

Preparation:

   The paste.

In a pestle and mortar, pound

-2 cloves garlic, with

-1tbsp black peppercorns,

-1tbsp coriander seeds.

Pound until well combined.

2 sliced chillies.

2 sliced spring onions.

800g thickly sliced chicken liver.

In a large wok, on high heat, with a tablespoon of vegetable oil, put in

-the paste.

Cook, stirring occasionally for around 30 seconds, add

-the liver.

Leave the liver to cook without stirring for 30 seconds or so.

Stir well to coat the liver in the spices. 

Add,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp dark soy,

-1tbsp balsamic vinegar,

-1tsp sesame oil,

-pinch of sugar.

Cook, stirring occasionally, until the liver is cooked to your liking, add 

-chillies,

-spring onions,

Continue to cook for around 20 seconds.

Serve on toast.