Chicken livers and string beans

Go to page 1 2 »»

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.

Go to page 1 2 »»
March 15, 2006  Print This Post   
Tagged:

Comments

14 Responses to “Chicken livers and string beans”
  1. wabbitga says:

    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:

  2. Connie says:

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

  3. relly says:

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

  4. wabbitga says:

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

  5. Trosp says:

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

  6. Connie says:

    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.

  7. sha says:

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

  8. iska says:

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

  9. lani says:

    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.

  10. Connie says:

    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. :)

  11. ruby says:

    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!

  12. mel says:

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

  13. ari says:

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

  14. Connie says:

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

You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.