tom yum rice bowl with chicken livers
You can make this recipe with any protein that you want. I just love chicken livers and I love tom yum so this was delicious combination. The Furikake and Nanam togarashi are seasonings you can find at most Asian markets or Amazon.
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For tom yum rice bowl with chicken livers
- RICE
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1 1/2 crice
-
2 cwater
-
3 Tbspfurikaka
-
1 tspnanam togarashi
- TOM YUM SAUCE
-
1 Tbsplemongrass paste
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4 clovegarlic
-
1inch piece of ginger
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1 Tbsptom yum paste
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1/4 ccilantro chopped
-
1 smlime juice and zest
-
3scallions white parts only
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1 Tbspshrimp paste
-
1 Tbspfish sauce
-
1 Tbspcanola oil
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1/4 cbrown sugar
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1 ccoconut cream
- CHICKEN LIVERS
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1 lbchicken livers cleaned and chopped into chunks
-
2 Tbspbutter
-
1 tspsalt
- TOPPINGS
-
green parts of scallions sliced thin
-
cilantro leaves chopped
-
pickled ginger diced fine
How To Make tom yum rice bowl with chicken livers
-
1For the Rice Cook the rice in a rice cooker or how ever you make rice. Season with the furikake and nanam togarashi
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2For the Tom Yum Sauce Place all the ingredients except coconut cream in a food processor and process into a paste. Place the paste in a saucepan and turn the heat to medium. Cook one minutes then slowly pour in the coconut cream. Cook until warmed through set aside..
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3For the chicken livers pick through to make sure all membranes are cut out and only use the best parts of the lobes of the livers. Place butter in a large saute pan and saute the livers with salt until done.
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4To assemble the dish Place the rice in a bowl. Top with tom yum sauce. Top with the chicken livers and then the toppings. Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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