Chicken Livers in Tangy Tomato Sauce

Chicken Livers in Tangy Tomato Sauce


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Chicken livers are tossed in cornflour, fried in oil until browned then tossed with a white wine and tomato sauce. This is an excellent way to enjoy livers.


Serves: 4 

  • Livers
  • 500g chicken livers
  • 2 tablespoons cornflour or plain flour
  • 2 tablespoons olive oil
  • Sauce
  • 70ml tomato sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 chicken stock cube, crumbled
  • 2 teaspoons cornflour
  • 3/4 cup (180ml) water
  • dash of Worcestershire sauce

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Clean and halve the chicken livers. Place them in a bowl or clear plastic bag and coat them with 2 tablespoons of cornflour
  2. Heat the oil in a frypan or wok. Add the chicken livers and fry until browned - don't over-cook them! The insides should still be pink. Reduce the heat slightly.
  3. Mix all the sauce ingredients together in a bowl then add to the frypan. Continue stirring until the sauce has heated through and begun to thicken.

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