Method
Prep:15min  ›  Cook:10min  ›  Ready in:25min 

1. Prepare the salad: Mix the Chinese cabbage, peppers, rocket and coriander leaves in a large bowl. Add half the spring onions and mix well. Divide the salad among four plates or pasta bowls.
2. Cook the chicken livers: Heat the olive and sesame oils in a frying pan over a medium heat. Add the garlic, chicken livers and five-spice powder. Cook for 3 minutes, stirring and turning the livers until they are firm. Add the ham and cook for a further minute, turning and stirring gently.
3. Make the dressing: Add the soy sauce and sherry to the pan, and bring to the boil. Shake the pan and stir gently, taking care not to break up the livers. Let the mixture bubble for a few seconds so that the alcohol evaporates from the sherry. Add the remaining spring onions and remove the pan from the heat.
4. Serve: Divide the chicken liver mixture among the salads and spoon over the juices as a dressing. Sprinkle with the sesame seeds and serve.

…another idea

Chicken livers with mustard and tarragon: Make the salad as for the basic recipe, but substitute parsley for the coriander, if you prefer. Omit the sesame oil and use 2 tbsp olive oil. Add the garlic and chicken livers, with 1/4 tsp ground mace, or a little freshly grated nutmeg, instead of the five-spice powder. Add the ham with 1 tbsp wholegrain mustard. Omit the soy sauce and stir in the dry sherry with the grated zest of 1 lemon. Add 2 tbsp chopped fresh tarragon with the remaining spring onions at step 3. Season and serve. This dish is also good served on chunky slices of wholemeal toast, for a hasty supper.