Chicken livers in ketchup sauce

    20 min

    A delicious and simple recipe for chicken livers.


    Noord-Holland, Netherlands
    6 people made this

    Serves: 4 

    • 500g chicken livers
    • 2 tablespoons cornflour
    • 2 tablespoons olive oil
    • Sauce
    • 4 tablespoons tomato ketchup
    • 2 tablespoons white wine vinegar
    • 2 tablespoons oyster sauce
    • 1 teaspoon sugar
    • 1 chicken stock cube, crumbled
    • 1/2 tablespoon cornflour
    • 180ml water
    • dash of Worcester sauce (optional)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Clean and halve the chicken livers. Place them in a bowl or clear plastic bag and coat them with 2 tablespoons of cornflour.
    2. Heat the oil in a wok. Add the chicken livers and fry until browned. Don't overcook them! The insides should still be pink. Reduce the heat slightly.
    3. Mix all the sauce ingredients together in a bowl, and add to the wok. Continue stirring until the sauce has heated through and begun to thicken. Serve with rice and vegetables, if desired.

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