Asian Spiced Chicken Livers With Lemon Grass and Ramps

By Kukla • May 12, 2011 • 1 Comments

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Author Notes: I was shopping today, and the Asian Market, where I shop sometimes, had an abandons of fresh vegetables and herbs. I grabbed almost everything that looked the freshest and got inspired to make this dish.
This recipe I often use for braising meat or fish, and the herbs and vegetables, are equally good in other combinations.
Then I cooked some brown rice pilaf with a lot of herbs and fresh peas; when it was ready, I added ½ a cup of pistachios. I packet everything and with my husband we went to our daughters home for dinner.
Before dinner I asked my granddaughter to take a picture.
Braising the livers in liquid with soy sauce and this combination of seasonings, gave them a rich color and spicy flavor.
- Kukla

Serves 6-8

• 1 pound freshest chicken livers (organic)
• ½ cup good quality soy sauce
• ½ cup water
• ¼ cup dry sherry wine
• 1 tablespoon sugar (I used honey)
• ½ star anise
• 1 small stick cinnamon (about 1-inch)
• 1 ½ -inch slice fresh ginger (crushed)
• 2 sprigs lemon grass (cut in 1-inch pieces, and crushed)
• 1 bunch of Ramps or young garlic
• ¼ teaspoon dry red pepper flakes
1 tablespoon vegetable oil

Place livers in a pan, cover with water, and bring just to boiling; rinse and drain. In a sauce pan combine soy sauce, water, Sherry, sugar or honey, and oil. Add star anise, cinnamon, ginger, lemon grass or young garlic and red pepper flakes. Bring to a boil, reduce to simmer, add chicken levers, and reduce to simmer. Cover and cook on the lowest flame for 15 minutes.
Remove from heat and cool. Chill for at least 1-2 hours. To serve, drain, discard all spices, and reduce the sauce until lightly thickened. Serve the sauce separately, or pour over the livers.