In the kitchen with MyTrela

Liver with leek, lemongrass and coriander

Pan-fried liver with aromatic vegetables and a sauce of lemon, honey and soy sauce. Spring onion and coriander are added at the end.

1 serving

Liver with leek, lemongrass and coriander — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Chicken liver150 g
  • Rapeseed oil15 g
  • Leek25 g
  • Garlic8 g
  • Red chilli pepper5 g
  • Lemongrass5 g
  • Soy sauce15 g
  • Lemon juice15 g
  • Honey6 g
  • Spring onion12 g
  • Coriander leaves10 g

Preparation

  1. Clean liver and pat dry with paper towel. Slice leek and finely chop garlic, chilli and lemongrass.
  2. Fry leek, garlic, chilli and lemongrass in hot oil for 1 minute. Then add liver; fry for 2–3 minutes on each side.
  3. Add soy sauce, lemon juice and honey to the pan. Fry together for another 1–2 minutes, then stir in chopped spring onion and coriander. The stated times are approximate: before serving, check with a thermometer that the thickest part of the liver has reached at least 74°C; continue frying if needed.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.