How to cook chicken livers and gizzards
- 1⁄2 kg chicken liver and gizzard
- 1⁄2 kg cauliflower
- 1⁄8 kg carrots
- 1 onion, chopped
- 2 tbsp flour or cornstarch
- soy sauce
- cooking oil
- Rinse and clean the chicken liver and gizzard then slice thinly.
- In a pan, saute first the onions and all of the vegetables.
- Add the liver and gizzard then dissolve flour or cornstarch in water and slowly pour it in the pan to make a sauce.
- Cook and simmer until the sauce thickens.