World Cuisine

  • 500 g (1 lb) chicken livers
  • 5 tablespoons groundnut oil
  • 3 shallots, very thinly sliced
  • ½ teaspoon finely sliced fresh root ginger
  • 2 garlic cloves, finely sliced
  • 1 green chilli, very thinly sliced
  • 75 g (3 oz) green beans, cut into 1 cm (½ inch) slices
  • ½ teaspoon caster sugar
  • 1 tablespoon malt vinegar
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 tablespoons oyster sauce
  • 2 handfuls of shredded iceberg lettuce
  • salt and black pepper
  • dried chilli flakes, to serve

Trim away any white membrane of the chicken livers and pat the livers dry with kitchen paper. Lightly season with salt and pepper and set aside.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Tip in the shallots and give them a quick stir, then add the ginger, garlic and chilli. Fry until crisp but not too dark, then remove using a slotted spoon and drain on kitchen paper.

Toss in half the chicken livers and cook over a high heat for 1 minute on each side until just browned. Set aside and fry the remaining livers in the same way, adding some more oil to the wok if needed.

Return all the livers to the wok, then toss in the beans and stir-fry for 1 minute. Stir in the remaining ingredients and continue cooking until the livers are well coated in a rich sauce.

Spoon on to a serving dish with the shredded lettuce and spoon the crispy shallot mixture over the top. Serve with a small bowl of dried chilli flakes on the side.

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