I'm guessing, that right now, readers would be divided into two major categories: those who hates any sorts of animal parts including liver and those who knows and likes it. I'd like to convince first category's folks to give it a try and keep tasting liver dishes. I'm sure one day you will find the "one" you will love. And, after all, don't you think that poor animal has to serve its purpose and be consumed as fully as possible? In Ukraine, where I'm from, liver is a delicacy and there are a lot of really delicious recipes for chicken liver, or veal liver, or pork liver. This specific recipe is a new interesting application for chicken liver. I've come across this recipe watching my favorite Jacques Pepin's "Fast Food My Way". I'm glad I tried it - it received rave reviews from my "food conservative" husband and my brother, who is real "all-sorts-of-meats" lover. Being vegetarian for the last several years, I admit - I didn't try it myself but, please, trust me - I had a reliable team of "testers" for this :)
Besides being tasty, it is ... - healthy (of course in a moderate amount as with any other food :) - can be prepared in about 10 minutes - great for party trays as finger food - just another great recipe to utilize these "unpopular" animal parts.
With an oriental style dressing, it has oriental taste indeed. Balsamic vinegar is the only "foreign" element here. But it's added for purpose - it brings that missing acid note to the whole orchestra of tastes. Cilantro adds a ton of flavor and perfectly blends with a special, beautiful [acquired :)] taste of liver. Smooth texture of tender chicken liver grounded here with chewy, earthy rye bread. Bravo, Jacques!
How to Serve To serve as finger food, cut each piece of liver in half (for sturdiness) and place it on a small square of toasted rye bread. For home-style serving, do not bother slicing it - throw liver nugget onto a piece of bread and enjoy with some pickles on a side. As with any type of liver, keep it in a fridge for no more than two days.
Chicken Liver Appetizer
quart-sized container of fresh chicken liver
5 tbs soy sauce
3 tbs balsamic vinegar
1 tsp sesame oil
1 tbs sugar
5 garlic cloves, grated
1/2 c chopped fresh cilantro
- Bring 2 liters of water to a boil, drop there your chicken liver and cook for about 7-10 minutes just until liver is cooked through. When pierced with a knife and there is no longer pink juice coming out - it's done. Turn heat lower if it boils too much. There will be a lot of foam but do not pay attention to it - it will subside.
- Meanwhile prepare sauce, mixing all the ingredients above (of course, except liver :)) in a large bowl.
- Remove liver pieces from a water and let it cool down.
- Drop warm liver pieces into a bowl with a sauce and shake it / turn it over carefully. Place liver in a fridge for an hour or two to soak in all that sauce. Do-o-o-one! Enjoy!