Chicken Livers in Tangy Tomato Sauce

    20 minutes

    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.

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    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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