Trim the livers of all and any trace of gall, easily recognised by its green colour ... season well with a pinch of each of salt and black pepper, then let cook until a fine-sounding sizzle ...

Here the chicken liver is sauteed along with caramelized onions, ginger and garlic and spices like pepper and red chili ...

Why is liver fine (and some like only foie gras but won't eat veal or chicken liver ... sea salt and pepper. Put the cornstarch into another small bowl and add about 50ml (3tbsp and 1tsp) of ...

This luxurious Chicken Liver Pâté is infused with aromatic herbs ... ½ teaspoon salt, and ¼ teaspoon pepper, and blend until you have a creamy and smooth paste. Taste, and add more salt ...

Turn up the heat and fry until the livers are just cooked through, this should take about 3-5 minutes. To test if the chicken is cooked, remove a piece of liver and cut it open; it should be moist ...