Chicken Liver and Onions
I have a very poignant memory of chicken livers. Maybe it’s why I cook this chicken liver and onions often, too often for my husband and daughter’s liking.
My parents separated when I was five and my father remarried shortly thereafter. By the time I was 9, he already had 3 children with his second wife. On one of our visits to his house, their lunch menu was chicken tinola. We all sat down at the table, my half-brothers, my father, his wife and my aunts. There was rice and fried pork chops and rice cakes and of course, the chicken tinola soup. My father ladeled the soup into everyone’s bowls~and he placed THE LIVER on my youngest half-brother’s plate, cooing to him while he did! My brother was only three and as the baby, he naturally gets the most nutritious part. But I was only nine then, I didn’t understand. I just remember wanting so bad to go home to my mother’s house where I would be the one who gets the chicken liver. Funny, and sad, how moments, even one as trivial as this, stay in our hearts forever.
Makes 4 Servings
Ingredients
2 lbs chicken liver
1 cup flour
1 large onion, peeled and sliced to rings
1 to 2 cloves garlic, peeled an dminced
1/4 cup lemon juice
1/2 cup soy sauce
1/4 cup water
1/4 tsp garlic powder
vegetable oil
1/4 tsp salt
1/4 tsp pepper
Procedure
Wash chicken livers and pat to dry.
Heat vegetable oil in a thick-bottomed pan until almost smoking.
In a bowl, season flour with garlic powder, salt and pepper. Coat livers with the flour mixture.
Gently slide in floured liver into the hot oil and fry until golden brown and crisp, turning once. Remove and set aside.
Reduce oil from pan. Saute garlic and onions until translucent. Remove from heat and set aside.
In the pan, add lemon juice, soy sauce and water. Allow to a gentle boil. Season with salt and pepper to taste.
Return fried livers to pan. Stir well to combine, until livers are coated with sauce. Remove from heat and arrange in a serving platter. Top with the onion-and-garlic mixture. Drizzle with any remaining sauce. Serve hot.
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