Chicken liver and red pepper
Chicken liver and red pepper

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken liver and red pepper. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken liver and red pepper is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Chicken liver and red pepper is something which I’ve loved my entire life.

Cut up the chicken liver into small pieces. Cut up the pepper into small pieces. Heat up the oil in the wok, then add the liver and fry until it changes colour.

To begin with this recipe, we must prepare a few components. You can have chicken liver and red pepper using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken liver and red pepper:
  1. Prepare Fresh chicken liver
  2. Take 1 red pepper
  3. Prepare Dark soy sauce
  4. Make ready Sugar
  5. Make ready Chicken power
  6. Prepare Salt

Dredge the liver pieces in the mixture and shake off excess. Line a large mixing bowl with a large sieve and have it ready for draining the livers. Heat about one-third of the oil in a heavy skillet. When ready to cook, place livers in a wide bowl and sprinkle with cornstarch and black pepper.

Steps to make Chicken liver and red pepper:
  1. Cut up the chicken liver into small pieces.
  2. Cut up the pepper into small pieces
  3. Heat up the oil in the wok, then add the liver and fry until it changes colour
  4. Add the pepper and continue to fry
  5. Add 1 tsp of dark soy sauce
  6. Add half tsp of salt, sugar and chicken powder
  7. Stir and then switch off the heat

Place a wide frying pan or wok over medium-high heat. When piping hot, add the livers keeping them as separate as possible. In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add the chicken livers and sauté them together until the onion gets translucent. Add salt and pepper, some thyme, marjoram and a glass of white wine.

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