Delicious Asian-Style Steamed Chicken Livers
Nutritional value per serving
Calories210kcal
Carbs2gram
Fat12gram
Protein24gram
Ingredients
- Chicken livers (fresh, cleaned)300 g
- Fresh ginger (finely sliced)10 g
- Garlic (minced)2 cloves
- Soy sauce (light)2 tbsp
- Sesame oil1 tbsp
- Spring onions (chopped)2 pieces
- Red chili (sliced, optional)1 piece
- Saltto taste n/a
- White pepper powderto taste n/a
- Water (for steaming)500 ml
This Asian-style steamed chicken livers recipe is a quick, healthy, and flavorful dish that's perfect for both beginners and seasoned cooks. The livers are steamed to tender perfection and infused with subtle soy sauce, ginger, and garlic flavors. This dish is not only delicious but also packed with protein and nutrients. The total cost of ingredients is approximately $6.50 USD / €6 / £5 / ₹480. The dish serves 2-3 people, has an estimated caloric content of 210 kcal per serving, suits a low-carb diet, is easy to prepare, and takes about 30 minutes from start to finish.
Preparation instructions
Prepare the chicken livers
1Rinse the chicken livers under cold running water. Pat them dry with paper towels. Trim off any visible fat or connective tissue to ensure tenderness. Handling raw liver carefully with clean hands and utensils is key to preventing cross-contamination.
Marinate the livers
2In a mixing bowl, combine the chicken livers with soy sauce, minced garlic, sliced ginger, sesame oil, a pinch of salt, and white pepper powder. Mix gently to coat all pieces. Set aside and let marinate for 10 minutes to absorb flavors.
Prepare the steamer
3Fill a wok or large pot with about 500 ml of water. Bring it to a boil on medium-high heat. Ensure the water level is below the steaming rack so the food isn’t submerged.
Steam the chicken livers
4Place the marinated livers in a shallow heatproof dish suitable for steaming. Put the dish on the steaming rack. Cover and steam for 10-12 minutes or until the chicken livers reach an internal temperature of 74°C (165°F). Use a food-safe instant-read thermometer to check. The livers should be tender and no longer pink in the center.
Garnish and serve
5Carefully remove the steamed dish from the steamer. Garnish with chopped spring onions and sliced red chili for an extra kick if desired. Serve hot with steamed rice or as part of a meal.
Cooking Tips
1Always use fresh chicken livers from a reliable source to ensure safety and best flavor.
2Avoid overcooking the livers to prevent a rubbery texture. Checking the internal temp is the safest way.
3Clean all surfaces and utensils that have come into contact with raw liver thoroughly to prevent cross-contamination.
4You can add a splash of rice wine or a sprinkle of sugar to the marinade for extra flavor depth.
Equipment Needed
- Steamer or steaming setup (wok with steaming rack or a dedicated steamer)
- Mixing bowl
- Heatproof dish for steaming
- Instant-read food thermometer
- Kitchen knife and chopping board
- Measuring spoons
Grocery Shopping List
- [ ] Chicken livers (about 300g) — Choose fresh, firm livers without a strong odor.
- [ ] Fresh ginger (small piece) — Look for firm, smooth skin.
- [ ] Garlic (2 cloves) — Fresh, plump bulbs without sprouting.
- [ ] Soy sauce (light) — Select a quality brand for best flavor.
- [ ] Sesame oil — Cold-pressed for authentic taste.
- [ ] Spring onions (2 pieces) — Fresh, crisp green tops and white bulbs.
- [ ] Red chili (optional) — Bright color and firm texture.
- [ ] Salt — Regular table salt is fine.
- [ ] White pepper powder — Freshly ground if possible.
Estimated total cost: $6.50 USD (approximately €6, £5, ₹480).
FAQ
How do I know when the chicken livers are fully cooked?
The best way is to use a food thermometer. The internal temperature should reach 74°C (165°F). The livers should be tender with no pink center.
Can I use frozen chicken livers?
Yes, but make sure to thaw them completely in the refrigerator before cooking to ensure even cooking and safety.
What if I don't have a steamer?
You can create a steaming setup using a pot with a lid and a heatproof rack or metal strainer placed above boiling water.
Can I add other seasonings?
Yes, adding a splash of rice wine or a sprinkle of sugar to the marinade can add more flavor complexity.
Is it safe to eat chicken livers?
Yes, as long as they are cooked to the safe internal temperature of 74°C (165°F). Always handle raw liver with care to prevent contamination.