Fígado de frango com cebola à moda asiática

Ingredientes

• 1 medium onion (halved and sliced into half circles)
• 2 tablespoons olive
• A pinch of salt
• 2 cloves garlic (finely diced)
• 1 tablespoon honey (or rice malt syrup)
• 2 tablespoons Tamari (soy sauce or coconut aminos)
• 1 teaspoon fish sauce
• 1 teaspoon coconut oil ((or 1 tablespoon olive oil)
• 400 g chicken livers (lamb or beef liver can also be used, remove any stringy, sinewy bits and cut into medium pieces (1 lb.))
• 0.5 teaspoon salt
• Some black pepper
• Optional (for garnish: chopped spring onions/scallions, some sesame seeds and sliced red chilli)

Modo de preparo

1. 1

   You will need two frying pans for this recipe, or do it in two parts.

2. 2

   Part 1. In one frying pan, sauté the onions two tablespoons of olive oil and a pinch of salt for 4-5 minutes, until golden and softened. Then add the garlic and stir for a minute. Follow by honey, tamari (or coconut aminos) and fish sauce. Stir through and take off the heat.

3. 3

   Part 2. In another skillet, heat coconut oil or olive oil over medium-high heat. Once hot, add the chicken livers and sprinkle with salt and pepper. Cook over medium-high heat for 2 minutes on each side. Then transfer to the pan with the onions and place back on the heat. Stir for about 20-30 seconds to coat the liver pieces in the onion and the sauce. Garnish with some chopped spring onions/scallions, sesame seeds and chilli.