Gingery Savory-Sweet Chicken Liver

Gingery Savory-Sweet Chicken Liver

I strongly recommend this recipe for anemia prevention. Ginger reduces the liver smell. Salty-sweet flavour, easy to eat.

Ingredients: 2 servings

Chicken livers (with the hearts)
200 g
Milk (for preparation)
about 200 ml
Ginger (julienne)
1 thumb
3 tablespoons
2 tablespoons
3 tablespoon
☆Soy sauce
2 tablespoon


1. Remove fat from the chicken livers, cut into bite-size pieces. Wash knife under cold running water, clean off any lumps of blood.
2. Soak in milk for about 30 minutes (Use enough milk to cover).
3. Bring ☆ to boil in a pot.
4. Transfer Step 2 into a sieve, rinse briefly and drain (It's ok to have a bit of milk left).
5. Bring to boil, add ginger and chicken livers, and bring to a boil again.
6. Skim off the scum, and turn the heat down to low. Cover with a drop lid and simmer for 5-6 minutes (Until cooked through).
7. Place only livers on a plate. Simmer to thicken the sauce a bit more.
8. Pour the sauce over the liver, and done.

Story Behind this Recipe

I made this strong salty-sweet flavour so that it would be easier to eat for people who don't like liver. Using lots of ginger reduces the smell.