Chicken Livers and String Beans Stir Fry appeared first on CASA Veneracion
I like chicken liver more than pork or beef liver. I like the creamy texture when cooked just right. The problem with cooking chicken livers is that because you can't overcook them (or else they turn dry), they can't stay long enough in the cooking pan to absorb the flavors in the sauce. I figured that if I marinated the chicken livers, I would be solving the problem...
Chicken Livers and String Beans Stir Fry was written by Connie Veneracion and originally published in CASA Veneracion.