Chicken livers and string beans

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I like chicken liver more than pork or beef liver. I like the creamy texture when cooked just right. The problem with cooking chicken livers is that because you can’t overcook them (or else they turn dry), they can’t stay long enough in the cooking pan to absorb the flavors in the sauce. I figured that if I marinated the chicken livers, I would be solving the problem.

chicken livers and string beans (sitaw)

What I wanted to cook was sauceless but tasty dish of chicken livers and vegetables. For this experiment, I chose sitaw or long string beans.

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March 15, 2006  Print This Post   
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Comments

14 Responses to “Chicken livers and string beans”
  1. wabbitga says:
    March 16, 2006 at 2:47 pm

    That’s yummy…. if you like chicken liver. I do — chicken, beef, pork, veal, goose, duck… basta liver. How about doing a dry adobo with both? :grin:

    Reply
  2. Connie says:
    March 16, 2006 at 5:40 pm

    yah, that would be good. maybe fry the liver though to form a crust while the inside is just cooked…

    Reply
  3. relly says:
    March 16, 2006 at 7:57 pm

    :razz: Sassy, i want to share you a recipe of chicken gizzard and liver that serves as garnished to salads! Yummmmm

    Reply
  4. wabbitga says:
    March 17, 2006 at 10:26 am

    Marinate dem livers in sherry or port wine first… wow!!!

    Reply
  5. Trosp says:
    March 17, 2006 at 11:20 am

    I like this innards specially when cooked similar to bistek. In our place, Las Pinas, sa tapat ng RFC, may nagbabarbekyu nito. Kick-ass…

    Reply
  6. Connie says:
    March 18, 2006 at 12:20 am

    Is it in your blog, relly? Love ko rin gizzards. :)

    wabbitga, wow, i can smell it. makabili ng sherry. :grin:

    Trosp, I think the sweet-salty marinade of our barbeques is really good for removing the “lansa” of innards.

    Reply
  7. sha says:
    March 18, 2006 at 7:42 am

    i just add bit of lemon soya salt and pepper to my marinate then bingo hot pan agad.. talap 2am na droool

    Reply
  8. iska says:
    March 20, 2006 at 10:34 am

    i like liver kaya lng minsan lang ako magluto ng puro liver lng sahog kac ako lng nakain nun d2 :(

    Reply
  9. lani says:
    March 24, 2006 at 7:29 am

    Thanks Connie for sharing this recipe. I also love chicken liver and gizzard kaya lang iilan lang ang recipeng alam ko na ingredient ito, ngayon nadagdagan na.

    Reply
  10. Connie says:
    March 24, 2006 at 5:01 pm

    LOL Sha, when I bloghop late at night ganyan din feeling ko. :razz:

    iska, my kids don’t like liver either. :sad:

    lani, you make adobo with gizzard and liver, right? i grew up with that dish. :)

    Reply
  11. ruby says:
    April 11, 2008 at 5:55 am

    hi connie, i made this one today and i just loved it! i cooked the liver longer though, cuz i don’t like to see blood in my dinner and also i was going to give it to my 1 yr old daughter so i didn’t think a bloody liver would be good for her. I used green beans though because from where i live they don’t grow sitaw. Pero masarap pa rin!

    Reply
  12. mel says:
    April 16, 2008 at 6:02 pm

    this is another variation of ways to cook chicken liver. i will try to do this at home and try to make it spicy.

    Reply
  13. ari says:
    February 21, 2009 at 8:32 am

    hello! i was just wondering how many people this recipe can serve. Can it serve 4 people? Or is the amount for less? Thanks. :)

    Reply
  14. Connie says:
    February 21, 2009 at 9:26 am

    Ari, unless otherwise stated, recipes here are good for 4.

    Reply
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