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
rice vinegar
2 tbsp
brown sugar
1 tbsp
tomato purée
1 tbsp
cornflour
1 
clove of garlic, chopped
1 cm
ginger, grated

For the beetroot salad

2 ½ 
beetroots, cooked
 ½ 
onion
2 tbsp
olive oil
1 tbsp
lemon juice
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 Sauce2 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 Sauce80 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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500 g chicken livers – 2 tbsp Kikkoman Naturally Brewed Soy Sauce2 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.

2 ½  beetroots, cooked –  ½  onion – 2 tbsp olive oil – 1 tbsp lemon juice – 2 tbsp Kikkoman Naturally Brewed Soy Sauce80 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

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.

Let us know what you think

Thank you for your feedback!

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

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