When I saw Chef Ronit’s chicken liver with balsamic vinegar and date syrup, I just knew I had to make it. And I’m so pleased–it tasted wonderful, and I now have a broader repertoire on the use of the said offal (the others being chicken liver adobo, and as additional ingredients to pancit, chicken tinola and sometimes arroz caldo).
I didn’t have date syrup, but as Chef said honey or maple syrup can be a substitute–then that’s what I did. Actually I substituted with both honey and maple syrup together. (I also didn’t have four peppers mix, so ‘just used black peppercorns.)
This is Chef’s recommendation–to fry the livers until they start to change colour, then add the balsamic vinegar, date syrup (or honey/maple syrup), salt and pepper. Mix and cook until the livers are cooked just right (3-4 mins)–then remove the livers from the skillet and set aside. Meanwhile, continue cooking the sauce until they thicken, return the livers and add some fried onions, mix, adjust seasoning to taste, then cook over high heat for 1 minute before serving.
oil for frying
1/2kg chicken livers
2 tsp balsamic vinegar
2 tsp date syrup (I did a combo of honey and maple syrup, ratio of 1:1)
1 tsp salt
1/4 tsp ground four peppers mix (I only had black peppercorns)
fried slices of onions (from 1 onion)