Ingredients

• 350g/12oz chicken livers
• trimmed and cut in half
• 150ml/5fl oz milk
• 2-3 ice cubes
• 2 tbsp vegetable oil
• 1 tbsp butter
• 2 tsp grated fresh root ginger
• 1 tsp soft brown sugar
• 1 tsp cracked black peppercorns
• 4 tbsp Japanese soy sauce
• 2 tbsp dry sherry
• 100ml/3½fl oz double cream
• 2 tbsp chopped fresh coriander leaves
• 200g/7oz egg noodles
• cooked according to packet instructions
• drained
• kept warm

Directions

• Place the livers into a bowl and cover with the milk. Add the ice cubes
• cover with cling film and leave to soak in the fridge for at least one hour. Drain the livers and pat dry with kitchen paper. Discard the milk.
• Season the livers with salt and freshly ground black pepper. Add the vegetable oil and butter to the pan
• and heat until the butter starts to foam. Add the chicken livers and fry for 1-2 minutes on each side
• or until golden-brown all over (you may need to do this in batches so as not to crowd the pan). Add the ginger to the pan and fry for a further 30 seconds
• then add the brown sugar
• peppercorns
• soy sauce and the sherry. Cook for 8-10 minutes
• or until the liquid has reduced enough to glaze the livers.
• Remove the livers with a slotted spoon to a warm plate.
• Add the cream and fresh coriander to the pan
• and bubble for 3-4 minutes
• or until the cream thickens slightly.
• To serve
• pile the egg noodles on a serving plate
• top with the livers and drizzle the cream sauce over.