Glazed Chicken Liver in Red Wine Soy Sauce

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・200 g chicken liver

・2 tsp. (10 g) red wine
・2 tsp. (12 g) soy sauce
・2 tsp. (14 g) honey
・some rosemary (if you like)



1. Remove blood vessels and sinews of chicken liver and cut into large-mouthful size. Wash and drain them.
2. Put marinade mixture into a plastic bag of a container and marinate them for at least 30 minutes.

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3. Put 2 into a sauce pan over high heat and stir them at times. Skim the scum skim and continue to cook until the sauce has cooked down almost all.

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4. Turn off the heat and cover with a lid. Rest it until the remaining heat is removed.