Tea and Anise-Flavored Chicken Livers – a delicious recipe with chicken livers, water, China black tea leaves, rice wine, soy sauce, star anise. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Lightly rinse the chicken livers, drain thoroughly and separate the lobes.
2
Heat two quarts of water until boiling and blanch the livers for about two minutes.
3
Drain.
4
In a heavy saucepan combine the remaining 1 1/2 quarts of water with the tea leaves, rice wine and soy sauce.
5
Lightly smash the anise and ginger root with the side of a cleaver and add them.
6
Simmer this mixture for 20 minutes.
7
Add the chicken livers and once the mixture returns to a simmer cook for 15 minutes.
8
Remove from heat and allow the chicken livers to cool in the liquid.
9
Remove the cooled livers from the cooking liquid and slice them thin.
10
Serve cold or at room temperature on slices of toast or in a salad.
423
kcal
Calories
12
g
Fat
18
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pounds fresh chicken livers, 3 1/2 quarts water, 1/2 cup China black tea leaves tied in a square of cheesecloth, 1/4 cup rice wine, and more.
Yes, Tea and Anise-Flavored Chicken Livers 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.
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