Tangy-sweet chicken livers with beetroot salad and peanuts
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.
To marinate the chicken livers
For the beetroot salad
To fry 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 – 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.
2.5 beetroots, cooked – 0.5 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 Slices 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 as PDF
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