Five-spice chicken liver with leeks
Finally a chicken liver recipe that is dairy-free, no-prep, no-deep frying and Asian-flavored! Try this five-spice chicken liver with leeks recipe tonight and be impressed!
Servings: 2 people
Calories: 198kcal
Equipment
- a pan with lid to cover
Ingredients
- 1/2 lb chicken liver
- 1 cup Leeks cut diagonally into 1cm pieces
- 1 tsp five-spice powder
- 1 tsp cumin seeds
- 1/2 tsp chili pepper flakes
- 2 tbsp gluten-free soy sauce
- 2 tbsp vinegar I used white vinegar, feel free to sub with apple cider vinegar, white wine vinegar, etc
- 1 tbsp cooking oil
Instructions
- Heat a pan with cooking oil and saute five-spice powder, cumin seeds and chili pepper flakes with medium heat
- Add chicken liver to pan and let pan fry until slightly browned on both sides
- Add vinegar and gluten-free soy sauce to pan, add 1/2 cup water as well if the pan is getting dry
- Using a wooden or stainless steel spatula, cut in the chicken liver into bite-size pieces while cooking. This step releases more flavor into the gravy. You can also inspect the level of doneness while cutting
- Cover and let cook until liver is fully cooked with crumbly texture and no more pink
- Add leek to pan, stir fry and combine with livers and the gravy
- Serve with warm steamed rice or cauliflower rice