Mongolian Chicken Liver Saute

I cannot remember where I picked this recipe up, but it is not mine. I am not even sure if it is truly Mongolian. Whatever its provenance, it is a delicately delicious meal that is very easy to produce, and is very cheap. I have said before and i say again that I am so glad that New Zealanders are, in general, averse to offal, which the view as pet food. It keeps offal from becoming too expensive.

1 clove garlic, crushed.
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground cinnamon
1 large tomato, chopped
1 tsp balsamic vinegar
1 tblsp cornflour.
Salt and pepper to taste.
1 cup water.
A little olive oil.
350-400g chicken livers, trimmed and diced.
Boiled long grain rice.
Thinly sliced cabbage, boiled.
Chopped coriander greens.
Juice of a small lime.

Mix the spices, tomato, vinegar, cornflour, salt and pepper together in a small bowl. Add the water and mix well, ensuring that the cornflour is fully absorbed. Set aside. Heat the oil in a sauté pan over a hot flame and seal the livers all over. Add the spice mix, still well and bring to the boil. Allow to simmer for ten minutes while the rice and cabbage are cooking.
Drain the rice and heap onto two plates, forming it into two rings. Drain the cabbage and share evenly into the centres of the two rice rings. Spoon the liver mixture on top of the cabbage, top with a little chopped coriander and a squeeze of lime juice, and serve immediately.

Serves: 2.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: