Gingery Savory-Sweet Chicken Liver
200 grams Chicken livers (with the hearts)
200 ml Milk (for preparation)
1 thumb Ginger (julienne)
3 tbsp ☆Sake
2 tbsp ☆Sugar
3 tbsp ☆Mirin
2 tbsp ☆Soy sauce
Remove fat from the chicken livers, cut into bite-size pieces. Wash knife under cold running water, clean off any lumps of blood.
Soak in milk for about 30 minutes (Use enough milk to cover).
Bring ☆ to boil in a pot.
Transfer Step 2 into a sieve, rinse briefly and drain (It's ok to have a bit of milk left).
Bring to boil, add ginger and chicken livers, and bring to a boil again.
Skim off the scum, and turn the heat down to low. Cover with a drop lid and simmer for 5-6 minutes (Until cooked through).
Place only livers on a plate. Simmer to thicken the sauce a bit more.
Pour the sauce over the liver, and done.
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