* Exported from MasterCook *
China Moon Ginger-Spiked Chopped Liver with Garlic Croutons
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
AROMATICS:
2 Tablespoons finely minced fresh ginger
2 teaspoons finely minced garlic
1/4 cup thinly sliced scallions -- green & white rings
CHOPPED LIVER:
3 Tablespoons rendered chicken fat -- or corn or peanut oil
1 pound fresh chicken livers -- fatty veins removed
2 Tablespoons plum wine
1/2 small yellow onion -- finely diced
1 Tablespoon Chinese rice wine -- or dry sherry
2 Tablespoons thinly sliced scallions -- green and white rings
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon ginger juice -- (squeezed from very finely minced fresh ginger)
1 pinch Roasted Szechwan Pepper-Salt
To garnish: -- thinly sliced green and white scallion rings and/or finely chopped Chinese or Western chives, and garlic croutons
Combine the aromatics in a small bowl.
Heat a wok or heavy skillet over moderate heat until hot enough to
evaporate a bead of water on contact. Add 2 Tablespoons of the chicken fat
and swirl to glaze the pan. Add the aromatics and stir until fully
fragrant, 2 to 3 minutes. Adjust the heat so the aromatics foam gently
until the livers are firm but still quite rosy at the center, 6 to 7
minutes. Add the plum wine and simmer to reduce the liquids, stirring to
loosen the flavorful bits from the bottom of the pan. When the liquids are
almost gone, scrape the contents of the pan onto a plate. Clean the pan.
Set the pan over moderate heat until hot. Add the remaining 1 Tablespoon
chicken fat. When hot enough to foam a bit of onion, add the onions and
stir-fry briskly until translucent and golden brown at the edges, 2 to 3
minutes. Sprinkle the wine around the edge of the pan and simmer until the
liquid is all but cooked away, stirring gently. Stir in the scallions at
the last minute, then remove the pan from the heat.
In a food processor, combine the chicken liver mixture with the kosher
salt, black pepper, ginger juice, and pepper-salt. Process until nearly
smooth.
Transfer the mixture to a mixing bowl. Fold in the onion and scallion
rings. Taste and adjust the seasonings, if needed, with a dash more salt
and/or roasted pepper-salt. If you are working in advance, press the
plastic wrap directly on top of the chopped liver and refrigerate. It will
keep nicely for several days.
Serve the chopped liver at room temperature spread on croutons, garnished
with a sprinkling of scallion and/or chives.
Serves 10 to 12 as an appetizer
AuthorNote: This is a Chinese tilt on a Jewish classic, which is amusing
as well as delicious. For those intrigued by cross-cultural history, there
were in fact communities of Jews living in China as early as the T'ang
dynasty. Sprung from Jewish traders traveling the Silk Route into China
from Central Asia, the Chinese Jews created gorgeous Torahs emblazoned
with Chinese-featured Queen Esthers, opened kosher butcher shops, and
perhaps even ate chopped liver. Their story is documented by the erstwhile
Bishop William White in his long out-of-print tome, 'The Jews of China:,
which I find an altogether fascinating volume.
Meanwhile, this is a simple recipe and a delightfully light variation on a
theme.
GRANDMA AND ME: My Grandma Millie used to serve her chopped liver
stone-cold on top of saltines. ("God forbid, bacteria should come!") Her
granddaughter (God help her) like the still-warm liver spread on
still-warm croutons.
China Moon Roasted Szechwan Pepper-Salt
1/4 cup Szechwan peppercorns -- any thorns or twigs
removed
1/2 cup kosher salt
Combine the peppercorns and salt in a heavy skillet and toast over
moderate heat, stirring, until the salt turns off-white, about 5 minutes.
Adjust the heat so the peppercorns do not burn, but expect them to smoke.
Remove the hot mixture to a food processor and process for 1 full minute
to obtain a fine powder. Alternatively, grind the mixture in a spice
grinder. Sieve it to remove the peppercorn husks. Store the mixture in a
clean dry bottle, sealed airtight.
Makes 1/2 cup (8 one-tablespoon servings)
Cuisine:
"Chinese"
Source:
"China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"May 2013"
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Per Serving (excluding unknown items): 93 Calories; 5g Fat (52.5% calories
from fat); 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 184mg
Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 20130 0 0 331 900337 4594 0 0 0 0 0 0 0 0
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