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Chicken Livers with Ginger and Sherry Recipe
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Brown sugar||1 Teaspoon|
|Grated fresh ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Butter||3 Tablespoon (3/8 Stick)|
|Onion||1 Large, thinly sliced|
|Freshly ground pepper||To Taste|
|Chicken livers||1 Pound, trimmed|
|Cilantro||1 Tablespoon (for garnish)|
Serving size: Complete recipe
Calories 1166 Calories from Fat 525
% Daily Value*
Total Fat 59 g91.1%
Saturated Fat 30.4 g152%
Trans Fat 0.3 g
Cholesterol 1661.8 mg
Sodium 4527 mg188.6%
Total Carbohydrates 67 g22.4%
Dietary Fiber 7.4 g29.6%
Sugars 19.6 g
Protein 88 g176.4%
Vitamin A 1047.8% Vitamin C 181.3%
Calcium 15.1% Iron 248.1%
*Based on a 2000 Calorie diet
Combine first 4 ingredients in small bowl.
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add onion and saute until browned and crisp, about 20 minutes.
Transfer to platter and keep warm in oven.
Combine flour, salt and pepper in shallow dish.
Dredge livers in flour, shaking off excess.
Melt remaining butter in same skillet over medium-high heat.
Add livers and brown about 1 minute.
Turn livers over and add soy sauce mixture.
Continue cooking, basting frequently until livers are done, about 2 minutes.
Arrange over onion and pour pan juices over