I ate out at a restaurant recently where I was served a most delicious
meal of chicken livers. It was entree size (for US readers please
read here starter size). I would say there were about 6-8 full
livers chopped into bite-sized pieces.

I asked for the recipe and was given the following. These are
ingredients only for the sauce I think and there is certainly not
enough in the quantity (for one-size serving) because the serving I
received was quite smothered in the delicious sauce.

A good experimental (or creative) cook out there will be able to sort
this out. The taste was right but the texture of the sauce and the
amount was wrong.

For one person:

20ml green ginger wine
15ml port wine
half tsp cracked pepper
half tsp reduced chicken stock powder
half tsp salt
1 tsp finely diced fried bacon
half tsp sugar
6-8 whole chicken livers.

I was not given a method. So I improvised and it worked up to a
point only.

I combined all the ingredients above except the livers together and
then heated them in a small saucepan.

I cleaned and chopped the livers into bite-size pieces, and dried them
and then coated them in flour.

I heated abiyt 2 Tbps oil in a skillet.

I fried off the livers in the hot oil very quickly until only the
centres were pink (I have done this before so I know what to do!)

I then added the sauce. There was (a) not enough and (b) it was not
thick.

If anyone out there is familiar with a recipe like this, I would
really like to know how to do it properly.

My first reaction was to double the amount of sauce and thicken it a
bit with cornflour.

Love to know what to do.

Cheers



Daisy