Tea And Anise Flavored Chicken Livers Recipes

TEA AND ANISE-FLAVORED CHICKEN LIVERS

Steps:

• Lightly rinse the chicken livers, drain thoroughly and separate the lobes.
• Heat two quarts of water until boiling and blanch the livers for about two minutes. Drain.
• In a heavy saucepan combine the remaining 1 1/2 quarts of water with the tea leaves, rice wine and soy sauce. Lightly smash the anise and ginger root with the side of a cleaver and add them. Simmer this mixture for 20 minutes.
• Add the chicken livers and once the mixture returns to a simmer cook for 15 minutes. Remove from heat and allow the chicken livers to cool in the liquid.
• Remove the cooled livers from the cooking liquid and slice them thin. Serve cold or at room temperature on slices of toast or in a salad.

FIVE-SPICE CHICKEN LIVERS

Steps:

• Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.
• Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.
• Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.
• Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.