What would you do if you love chicken livers and the rest of your family doesnâ€™t?Â Well, never do nothing!
Being a mom working from home for a couple of years now, I spent a lot of lunches alone.Â I would normally cook more for dinner so that covers part of my lunch the next day, or my lunch break involves something quick and healthy like fresh salad greens with pan-fried steak.Â On certain occasions, my time to satisfy my cravings for something the rest wouldnâ€™t touch.Â Like these crispy livers in apple-orange juice that Iâ€™ve concocted one lunch I spent home alone.Â (I had no plain orange juice or fresh oranges in my fridge that time.)Â Time for my â€˜secret potâ€™, borrowing the words of a fellow blogger.
There are times when I throw in liver slices into my wok or pot when cooking pancit or soup knowing I will be the only one scooping them out to get into my plate, but in my â€˜secret potâ€™ I would normally pan-fry them adobo or bistek-style.Â This was the first time I cooked it differently and I love it.Â The outcome is quite exquisite â€“ liver slices that are crispy outside but still retain that delicate texture inside.
3 chicken livers (approx 150g), cleaned
Freshly ground pepper
1 egg, lightly beaten
1 tsp chopped coriander
Â¾ cup apple-orange juice (plain orange is fine)
Â½ tsp minced ginger
Cut liver horizontally through the middle to make thin slices.Â Dry on paper towels.Â Sprinkle with salt and freshly ground pepper.
Position your dipping platters like this: next to your hob is a bowl of breadcrumbs, then a bowl with lightly beaten egg, and the liver slices the farthest from your hob.
Heat oil in a non-stick pan.Â Dip a slice of liver into egg then press into breadcrumbs to coat evenly. Then pan-fry for about 2 minutes each side.Â Arrange in a serving platter.
Pour apple-orange juice into the same pan.Â Stir in coriander, and ginger and simmer for about 2 minutes.
Drizzle over cooked chicken liver and garnish with more coriander sprigs.
- 3 chicken livers (approx 150g), cleaned
- Freshly ground pepper
- 1 egg, lightly beaten
- 1 tsp chopped coriander
- Â¾ cup apple-orange juice (plain orange is fine)
- Â½ tsp minced ginger
- Cut liver horizontally through the middle to make thin slices. Dry on paper towels. Sprinkle with salt and freshly ground pepper.
- Position your dipping platters like this: next to your hob is a bowl of breadcrumbs, then a bowl with lightly beaten egg, and the liver slices the farthest from your hob.
- Heat oil in a non-stick pan. Dip a slice of liver into egg then press into breadcrumbs to coat evenly. Then pan-fry for about 2 minutes each side. Arrange in a serving platter.
- Pour apple-orange juice into the same pan. Stir in coriander, and ginger and simmer for about 2 minutes. Drizzle over cooked chicken liver and garnish with more coriander sprigs.
11 thoughts on “Crispy Chicken Liver with Orange-Apple Sauce”
that looks delectable! ilove chicken liver, usually adobo lang…i’ll try this one! thanks for sharing the recipe.:p
Luna Miranda recently posted Burning in the Skies/SWF
Oh WOW! I love chicken liver! bookmarking this, Iska!
wow, i love chicken liver…thanks for sharing the recipes; will definitely try it
I’m definitely making this. It sounds really yummy.
Oggi recently posted Homemade Spam
wow, everything looks yummy! your photos are great, too! here for ftf.. hope you could come by visit mine at http://www.eatdrinkblog.info/lunch-hilltop-restaurant/
raya recently posted Greenwich Pizza
Eeek, liver. The only liver I can tolerate is Reno liver spread. I don’t know why but I am weird like that.
Hahaha! Totally understandable. I guess it’s an acquired taste.
Wow you’ve got a very good presentation of your food, love it here. I would love to try this since there are plenty of chicken liver in the market here. The problem is I might not be able to make the sauce since after frying the liver I would eat it immediately hehehe, with beer? ^_^ Thanks for the visit I do appreciate it.
Even without the sauce it’s still yummy so you can omit the sauce anytime.
This is interesting. Thank’s for sharing the recipe..
Visiting for FTF- hope you can stop by..