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Chicken liver and savoury cabbage stir-fry |
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Ingredients:- 500g cabbage, finely shredded
- 6 tbsp sunflower oil
- 170g yellow patty pans, quartered
- 120ml chicken stock
- 4 tbsp sherry (optional)
- 2 tbsp soy sauce
- 400g chicken livers
- 8 spring onions, finely sliced
- 250g button mushrooms, halved
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Method:- Blanche the patty pans in boiling salted water for two minutes, then rinse under cold running water.
- Place two tablespoons of oil in a heavy frying pan or wok and heat until the oil is very hot.
- Stir-fry the cabbage and mushrooms for two minutes, then add the patty pans.
- Pour in the chicken stock and the soy sauce and allow it to bubble for a minute, then set the cabbage and sauce aside.
- Heat a tablespoon of sunflower oil in the wok/frying pan and toss in the chicken livers.
- Stir-fry until the chicken livers are nicely browned, but still slightly pink in the centre.
- Add the cabbage and mushroom mixture with its liquid and toss until it is warm.
- Serve sprinkled with the spring onions.
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