Chicken Giblets And Livers In Sauce A La Chine Recipes

CHICKEN GIBLETS OR LIVERS

Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can use either giblets or just livers in this recipe. However, the cooking time for giblets is longer than that for livers. Giblets need 15 - 20 minutes, but the livers should be added only 5 - 8 minutes before serving. Have lots of fresh bread and rolls on hand to dip into the sauce!

Provided by Miss Daisy

Categories Chicken Livers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Chicken Giblets or Livers image

Steps:

Fry the giblets and/or livers in the olive oil until brown.
Add the spices and seasonings and stir well.
Add the chopped onion and garlic. Fry for 5 minutes.
Add wine and simmer gently until cooked.
If you are cooking giblets only, a little water may be added if necessary.

Nutrition Facts : Calories 506.5, Fat 27.5, SaturatedFat 7.2, Cholesterol 599.9, Sodium 196.5, Carbohydrate 12.5, Fiber 1.1, Sugar 2.7, Protein 45.5

Ingredients

1 kg chicken giblets (or livers)
20 ml olive oil
2 ml cumin, ground
1 ml clove, ground
5 ml paprika
1 bay leaf
salt & pepper
piri-piri, whole or ground
2 onions, chopped
2 cloves garlic, crushed
100 ml white wine

DIM SUM DIPPING SAUCE

Make and share this Dim Sum Dipping Sauce recipe from Food.com.

Provided by Galley Wench

Categories Sauces

Time 5m

Yield 1/2 cup

Number Of Ingredients 4

Dim Sum Dipping Sauce image

Steps:

Mix ingredients in a small jar and shake.

Ingredients

1 tablespoon sambal oelek (Indonesian hot sauce, adjust to taste)
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 teaspoon sesame oil

CHICKEN LIVERS ON TOAST

Provided by Amanda Hesser

Categories appetizer

Time 30m

Yield 4 first-course servings

Number Of Ingredients 12

Chicken Livers On Toast image

Steps:

Heat 2 tablespoons olive oil in a medium sautépan. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes. Stir occasionally and season with salt.
Place another sauté pan over medium heat. Add bacon and sauté until browned on edges. Using a slotted spoon, remove to a plate. Pour off fat and place pan back on stove. Season chicken livers with salt and a generous amount of pepper. Add remaining tablespoon olive oil to pan and increase heat to medium high. Place chicken livers in pan and sauté on all sides, until just cooked through, 5 to 7 minutes. Remove livers.
Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes. Taste and adjust seasoning. Return bacon and chicken livers to pan and roll in juices to warm through. Lay toasts on four plates. Spread each with a little onion, then spoon livers and juices over top. Serve.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

3 tablespoons olive oil
2 medium yellow onions, sliced
Sea salt
1/4 cup bacon, cut into slivers
1 pound chicken livers, rinsed, dried and trimmed
Freshly ground black pepper
2 teaspoons thyme leaves
Freshly grated nutmeg
1 tablespoon sherry vinegar
2 teaspoons Dijon mustard
1/2 cup chicken broth
4 slices country bread, toasted