It often takes quite a bit of persuasion to "convert" someone to eat liver. Liver on its own has quite an "earthy" taste, but by adding the mushrooms and pepper as well as other flavorings, the liver flavor mellows to give this dish a more appealing taste for those "non liver" eaters!
This dish can be eaten hot or at room temperature and can be served either as an appetizer or as part of the main meal.
- Oil to cover base of frying pan
- 2 onions, thinly sliced
- 2 cloves of garlic, finely chopped
- 1 green pepper, thinly sliced
- 400g chestnut mushrooms, thinly sliced
- 600g koshered chicken livers, cut in small pieces
- 1tsp soy sauce
- ½ tsp salt
- ½ tsp coarse black pepper
- 1tsp sugar
- Juice of half a lemon
- 2tbsp chicken soup powder mixed into 300ml boiling water
- Small bunch of parsley, chopped
Heat the oil in a large frying pan over a low to medium heat.
When the oil is hot, add the onions and garlic and fry gently until the onions are a golden color.
Add the green pepper and fry until softened.
Add the mushrooms and cook a further 5 minutes until all vegetables are nice and soft and mixed together well.
Add the chicken livers, mix well to incorporate and fry for a further 2-3 minutes.
Add the soy sauce, salt, black pepper, sugar and the lemon juice and mix well.
Slowly add the chicken stock, mixing well whilst adding it.
Let the sauce simmer gently for 10 minutes.
Add the chopped parsley and cook for a further 5 minutes.