Marinated chicken liver with sweet pepper, onion, garlic and ginger
4 servings
120 minutes
Marinated chicken liver with sweet pepper, onion, garlic, and ginger is a refined dish of European cuisine that combines depth of flavor and rich aroma. The liver soaked in a marinade of soy sauce, cognac, and brown sugar gains tenderness and a slight caramel note. Ginger and garlic add spiciness while sweet pepper brings freshness and juiciness. Quick frying preserves the texture of the ingredients, and the starchy sauce makes the dish velvety. It's an ideal option for those who appreciate harmony of flavors and simplicity in preparation.
1
Wash the chicken liver and marinate for 1-2 hours. To prepare the marinade, mix 3 tbsp of soy sauce with cognac, brown sugar, and salt.
- Chicken liver: 500 g
- Soy sauce: 6 tablespoons
- Cognac (brandy): 3 tablespoons
- Brown sugar: 2 teaspoons
- Salt: to taste
2
Chop ginger and garlic.
- Ginger: 5 g
- Garlic: 2 cloves
3
Cut the onion into thin rings.
- Red onion: 1 head
4
Cut the pepper into strips.
- Sweet pepper (capsicum): 1 piece
5
Dissolve starch in water and mix with soy sauce.
- Potato starch: 1 tablespoon
- Water: 1.5 glass
- Soy sauce: 6 tablespoons
6
Quickly fry ginger and garlic in vegetable oil over high heat. Add onion and cook for another minute. Then add pepper, and after another minute, add liver. Pour in soy sauce with starch and water, season with salt and pepper, and cook for 5 minutes, stirring constantly.
- Ginger: 5 g
- Garlic: 2 cloves
- Water: 1.5 glass
- Red onion: 1 head
- Sweet pepper (capsicum): 1 piece
- Chicken liver: 500 g
- Soy sauce: 6 tablespoons
- Potato starch: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
