Tangy-sweet chicken livers with beetroot salad and peanuts

Total time 40 mins

20 mins preparation time

20 mins cooking time

When it comes to chicken, it doesn't always have to be breast or leg. Chicken livers can also delight the palate. Especially when it's prepared in such a tasty and unusual way as in this recipe.

Ingredients

4 portion(s)

To marinate the chicken livers

500 g

chicken livers

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

rice vinegar

2 tbsp

brown sugar

1 tbsp

tomato purée

1 tbsp

cornflour

clove of garlic, chopped

1 cm

ginger, grated

For the beetroot salad

2 ½ 

beetroots, cooked

onion

2 tbsp

olive oil

1 tbsp

lemon juice

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

80 g

roasted peanuts

To fry the chicken livers

2 tbsp

oil for frying

8 slice(s)

of white bread

Nutritional facts (per portion): 3084.6 kJ / 735.3 kcal

28.1 g Fat

41.4 g Protein

74.1 g Carbohydrates

Preparation

Step 1

500 g chicken livers – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp rice vinegar – 2 tbsp brown sugar – 1 tbsp tomato purée – 1 tbsp cornflour – 1  clove of garlic, chopped – 1 cm ginger, grated

Prepare the marinade by mixing the Kikkoman Soy Sauce, rice vinegar, brown sugar, tomato purée, cornflour, garlic, and ginger. Cut the chicken livers into bite-sized pieces, add to the marinade and leave to marinate for about 15-20 minutes.

Step 2

2 ½  beetroots, cooked –  ½  onion – 2 tbsp olive oil – 1 tbsp lemon juice – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 80 g roasted peanuts

Peel the ½ onion and cut into fine rings. Mix the olive oil, lemon juice and Kikkoman Soy Sauce together. Cut the beetroot into thin slices and finally mix everything with the peanuts.

Step 3

Marinated chicken livers – 2 tbsp oil – 8 slice(s) of white bread

Fry the marinated livers in a pan with oil for 5-6 minutes. Sprinkle oil on the white bread and toast in the oven at 180 °C for about 7 minutes until golden brown. Serve the fried chicken livers with the toasted white bread and the beetroot salad.

Recipe-ID: 1198

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

2 ½  beetroots, cooked –  ½  onion – 2 tbsp olive oil – 1 tbsp lemon juice – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 80 g roasted peanuts

Peel the ½ onion and cut into fine rings. Mix the olive oil, lemon juice and Kikkoman Soy Sauce together. Cut the beetroot into thin slices and finally mix everything with the peanuts.

Marinated chicken livers – 2 tbsp oil – 8 slice(s) of white bread

Let us know what you think

Click on the number of stars you want to give: the more the better!