Ingredients:
For chicken livers rice
- 12 oz (375 g) chicken livers and/or gizzards;
- 1 piece ginger, peel and finely julienne (about 2 teaspoons);
- 2 cups jasmine rice.
For marinate
- 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
- 1 tablespoon dark soy sauce;
- 1 teaspoon rice wine;
- 1 teaspoon vegetable oil.
For sauce
- 1 tablespoon Liquid Aminos;
- 1 tablespoon dark soy;
- 1/2 teaspoon sesame oil.
Recipe:
Serving for 4
For chicken livers rice
- Cut chicken livers and gizzards;
- Mix in 1/2 tablespoon Liquid Aminos, 1 tablespoon dark soy sauce and 1/2 teaspoon rice wine, marinate livers and gizzards separately;
- Set aside to marinate;
- Top with 1/2 teaspoon vegetable oil;
- Cook jasmine rice in a Chinese clay pot with 1/2” (1 cm) deep of water on top of rice;
- Mix marinated chicken gizzards to the rice when water starts to evaporate;
- 2 minutes later, add chicken livers because gizzards take longer to cook;
- Cover and cook for at least 15 minutes or until meat changes color and rice is cooked through;
- Top with sauce;
- Serve hot.
For sauce
- Mix Liquid Aminos and dark soy;
- Top with sesame oil.