NotWhileIAmEating

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.