2 pounds trimmed chicken livers, drained
1/2 stick butter or margarine
3 tablespoons vegetable oil
1/2 cup diced onion
2 tablespoons diced scallions
1/4 cup Japanese sake
1/4 cup Teriyaki sauce
1/4 cup water
2 tablespoons honey
2 tablespoons brown sugar
Sauted mushrooms (recipe follows)
Whisk together the sake, Teriyaki sauce, water, honey and brown sugar in a small mixing bowl until well combined; set aside. Using the same pan used to cook mushrooms, melt butter with oil, over medium heat.
Add onion and scallions and cook until soft. Add livers, cooking until cooked through and lightly browned. Add sauted mushrooms to pan. Stir the sauce mixture into the livers and mushrooms heat until sauce is thickened and bubbly. Remove from heat and serve with rice. Makes 4 servings.
Kitchen Ade Note: May substitute sake with Madeira wine.
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