An interesting cold appetizer with a subtle, spicy aroma of spices, soft and tender, prepared based on Chinese cuisine. I would never have thought that boiled chicken liver could be so delicious and interesting. I'm sorry I didn't cook enough. Recommend.
First of all, we need chicken liver. Wash the liver, remove the fat and damaged pieces.
Put the prepared chicken livers in a bowl, fill with cold water and pour in the vinegar. Mix and leave for 30-40 minutes.
Prepare components for the next stage: peel the garlic and ginger peeled and cut into slices, green onion and cut off the white part from the green, we will use white part only, each cut white part of onions in half lengthwise.
Pour 1 liter of water into a saucepan and put it on the fire. Add the dry seasonings and bring to a boil. Reduce the heat to low and add everything else except the livers. Let our marinade simmer gently for 10 minutes.
At this time, remove the liver from the water, transfer to a sieve, and put the sieve in a deep bowl. Fill the liver with steep boiling water and leave it in it for 2 minutes, i.e. blanch the liver. This is necessary so that when cooking in the marinade, no scale is formed.
Remove the sieve with the livers from the water and let it drain.
We lower the blanched livers into a pan with boiling marinade, let the liquid boil again and cook at a low boil for 15 minutes. Remove the pan from the heat, cover with a lid and leave it alone for the night.
Remove the liver carefully cut, put on a serving plate and serve on the table. In a separate bowl, serve soy sauce.
Very tasty liver turned out to be!