Chicken Livers In Black Bean Sauce Recipe

Name: Chicken Livers In Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 -500 g chicken livers; 1 tablespoon soy sauce; 1 tablespoon sherry wine; 1/2 teaspoon chicken stock powder; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/2 teaspoon white pepper; 2 -3 tablespoons oil; 1 red capsicum, finely chopped; 3 bok choy, washed; SAUCE; 3 tablespoons black bean sauce; 1/2 cup chicken stock; 1 teaspoon cornflour

Servings: persons

400 -500 g chicken livers
1 tablespoon soy sauce
1 tablespoon sherry wine
1/2 teaspoon chicken stock powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon white pepper
2 -3 tablespoons oil
1 red capsicum, finely chopped
3 bok choy, washed
SAUCE
3 tablespoons black bean sauce
1/2 cup chicken stock
1 teaspoon cornflour

1
Trim livers, discarding any core part. Cut into 2cm pieces.
2
Place livers in a bowl with the soy sauce, sherry, salt, sugar, pepper and stock powder.
3
Marinate 5 minutes.
4
Heat the oil in a large frying pan and quickly cook the chicken livers over a high heat until almost cooked.
5
This is best done in two batches.
6
Transfer to a plate. Add the capsicum to the pan and cook 1 minute. Tear the large bok choy leave in halve lengthwise. Add all the leaves to the pan and sprinkle the livers on top.
7
Cover and cook 1 minutes.
8
Mix together the sauce ingredients and pour into the pan.
9
Toss until the sauce is hot and the bok choy has wilted and the livers just cooked.
10
Season with salt and pepper if wished and serve on noodles.

17002

kcal

Calories

451

Fat

Carbs

3110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 400 -500 g chicken livers, 1 tablespoon soy sauce, 1 tablespoon sherry wine, 1/2 teaspoon chicken stock powder, and more.

Yes, Chicken Livers In Black Bean Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Livers In Black Bean Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions