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Preparation:
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Clean the chicken livers by removing the fat and grizzle, if individual pieces are in two sections cut in half, rinse under cold water and drain, set aside.
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Remove the core and seeds from the green pepper and coarse chop, set aside.
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Remove the outer skin of the onion and coarse chop, set aside.
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In a small dish add the soy sauce, sesame oil, rice wine (optional) and salt & pepper to taste, set aside.
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In a small dish add the peanut oil, set aside.
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Cooking Directions:
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Place the chicken livers in a broiling pan (Ok to use tin foil for easy clean up), broil for about 10-15 minutes on one side, then turn and continue broiling for about 10 more minutes on the second side (times will vary based on the type of broiler used), set aside.
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In a wok add the peanut oil and when hot add the green peppers and onions, then stir-fry for 1 minute.
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Add the soy sauce mixture and stir-fry for about 1 minute.
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Add the chicken livers and stir-fry for about 1-2 minutes.
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On individual serving plates place the chicken livers along with some yellow Spanish rice (optional) and Cuban black beans (optional).
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Serve and Enjoy!
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Notes:
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You can double the recipe ingredients to serve 4 people (times may vary) and also this recipe can be served as a side dish as well Further, I have tried first placing the chicken livers in hot oil and then drained. Then I added to the wok, but the chicken livers still releases a lot of liquid which will become cloudy and a runny sauce (not to appealing).
