Chicken Liver Stir Fry
- 500 grams chicken livers, cleaned and each cut into 2-3 pieces depending on the size
- ¼ cup light soy sauce
- ¼ teaspoon ground pepper
- cooking oil
- 1 ½ tablespoons finely minced garlic
- 250 to 350 grams string beans, (yard-long beans) broken into 2-inch lengths
- 6 button mushrooms, thinly sliced
- 20 to 24 quail eggs, hard boiled and shelled
- Place the chicken livers in a glass bowl. Sprinkle in the pepper and pour in the soy sauce. Mix well. Cover and marinate in the fridge for at least an hour.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
- When the oil starts to smoke, drain the livers (reserve the marinade) and dump into the hot oil.
- Fry, stirring occasionally, until a light crust covers their surface, about two to three minutes. Be careful not to overcook them.
- Scoop out the chicken livers and move to a plate. Set aside.
- Pour off the oil leaving only about tablespoonful. Reheat.
- Over medium-low heat, cook the garlic until aromatic, about a minute.
- Throw in the string beans, turn up the heat and stir fry for about half a minute.
- Pour in the reserved marinade and continue stir frying for another minute or two.
- Add the sliced mushrooms to the string beans; stir fry for 30 seconds.
- Toss in the quail eggs.
- Pour in about two tablespoons of water, cover the wok or frying pan without turning down the heat and let everything cook in the steam for about a minute.
- Put the chicken livers back into the wok or frying pan. Stir fry until heated through.
- Serve the chicken livers and string beans stir fry immediately.
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