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Ingredients
- 300 grams Chicken livers (with the hearts)
- 200 grams Kumquats
- 2 tbsp Sake (for the boiling water)
- 2 tbsp * Soy sauce
- 2 tbsp *Mirin
- 1 tbsp *Sake
- 1 tbsp * Sugar
- 1 piece * Ginger (optional)
Method
- Prep the giblets.
- Separate the livers and hearts with kitchen scissors.
- Carefully remove all the white parts.
- Cut the hearts in half and wash off the blood.
- These are kumquats.
- If they're connected, separate them.
- Bring a pan of water to a boil, add the sake, and boil the livers and hearts for 3 minutes.
- This removes their odor and makes them plump up.
- Drain, and wash the giblets well.
- Throw away the boiling water.
- Put all the * ingredients in a pot and simmer until it's thickened a little.
- Add the kumquats and parboiled giblets.
- Simmer so that everything is well coated in the sauce, and it's done.
- Variation: Stir fry the cooked giblets with bean sprouts and bok choy - this is delicious too.
- I edited the top photo.
