Sweet & Sour Chicken Livers
September 11th, 2009
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Made with 450 g (1 lb) Chicken livers, rinsed, dried, trimmed and cut into bite-sized pieces.
Sweet and sour chicken livers – Cookipedia
To avoid the risk of food poisoning:
- Sauté chicken livers in small batches to allow for effective cooking
- Sauté chicken livers for at least 5 minutes or until an internal temperature of >70°C has been reached and maintained for 2-3 minutes.
- Chicken livers should be cooked until they are no longer bloody at the core.
- Ensure juice from uncooked chicken livers does not contaminate other foodstuffs.
- Thoroughly clean anything that has come into contact with uncooked chicken livers
- Use a separate board and utensils for preparing poultry.
