Cantonese rice with liver stew

Cantonese Rice with Liver Stew

I invite you to discover a delicious recipe, full of flavor and tradition, that combines the fine texture of rice with the richness of liver stew. This recipe, with deep roots in home cooking, is perfect for bringing a touch of comfort to your table. A meal suitable for a relaxing evening at home or to impress guests on a special occasion.

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 4

Ingredients:

For the rice:
- 200 g rice
- 1 carrot
- 1/2 red bell pepper
- 2 eggs
- 1 large onion (or 2 small)
- 80 g frozen peas
- 80 g cured ham
- 3 tablespoons olive oil
- 1 tablespoon chives (or green onion)
- Salt and pepper to taste

For the stew:
- 500 g chicken livers
- 1 white onion
- 1 red onion
- 3 garlic cloves
- 1 small carrot
- 1/3 bell pepper
- 3 tablespoons flour
- 200 ml sour cream
- Salt and pepper to taste

Preparation:

1. Cooking the rice: Start by washing the rice under cold running water to remove excess starch. Then, boil it in a pot with salted water (the ratio is one part rice to three parts water). Let it boil for 15 minutes, or until cooked, being careful to check the package instructions, as cooking times may vary depending on the type of rice.

2. Preparing the vegetables for the rice: In a large pan, add 3 tablespoons of olive oil and heat over medium heat. Add half of the onion and the diced bell pepper and sauté for a few minutes until they become slightly soft. Once sautéed, remove them from the pan and keep warm.

3. Cooking the ham: In the same pan, add the other half of the onion and sauté until translucent. Add the ham pieces and fry until crispy. This step will add a delicious flavor to the dish.

4. Preparing the carrot and peas: In another pan, add oil and add the diced carrot and frozen peas. Sauté for a few minutes, season with salt and pepper, and add a little water. Let them boil for 15 minutes, then drain the water.

5. Preparing the omelet: Beat the two eggs with a pinch of salt and pepper. In a pan, make an omelet that you can cut into cubes after it cools.

6. Combining the ingredients: In the pan where you fried the ham, add the carrot, peas, cooked rice, omelet cubes, and chopped chives. Mix well and let the mixture cook for 3 minutes. Then, turn off the heat.

7. Preparing the liver stew: Clean the livers, wash them, and cut them in half, then let them drain. Clean and grate the carrot, and chop the onion and garlic finely. Chop the bell pepper.

8. Cooking the vegetables for the stew: In a pot, add 2 tablespoons of oil and sauté the vegetables (carrot, white onion, red onion, garlic, and bell pepper) for a few minutes until tender.

9. Cooking the livers: Add the well-drained livers to the vegetables and mix with a spatula until they turn white on each side. Add a glass of water (or chicken broth) and season with salt and pepper. Cover the pot and let it simmer on low heat for 10 minutes.

10. Preparing the sauce: Mix the flour with the sour cream, being careful not to form lumps. If the mixture is too thick, add a little milk. Take 1-2 ladles of the sauce in which the livers cooked and add them to the sour cream mixture. Then, pour the mixture over the livers and mix well, allowing it to come to a boil.

11. Finalizing the dish: Chop the fresh parsley and sprinkle it over the stew, mixing to combine.

Serving:
Serve the aromatic rice alongside a few pieces of livers in sauce, seasoned with a fresh salad for a contrast of flavors and textures. A personal recommendation would be to add a few slices of fresh lemon to bring an extra touch of freshness to the dish.

Practical tips:
- Use quality rice, preferably long-grain rice for a better texture.
- If you prefer, you can substitute chicken livers with veal livers for a more sophisticated version.
- Instead of ham, you can add bacon or sausage for an even more intense flavor.

Nutritional information:
This recipe has a moderate caloric content due to the variety of ingredients. Livers are an excellent source of protein and nutrients such as iron and vitamin A, while rice and vegetables provide the fiber necessary for a balanced diet.

Frequently asked questions:
1. Can I prepare this dish in advance?
Yes, you can prepare the rice and liver stew a day ahead, then reheat them before serving.
2. What other side dishes can I serve with this dish?
A fresh vegetable salad or pickled cabbage salad are excellent accompaniments that provide a contrast of textures and flavors.

In conclusion, Cantonese Rice with Liver Stew is a recipe that blends tradition with culinary innovation. With every bite, you will enjoy a mix of flavors that will delight your taste buds. Enjoy your meal!

 Ingredients: - for rice 200 g rice 1 carrot 1/2 red bell pepper 2 eggs 1 large onion (2 small) 80 g frozen peas 80 g raw-dried ham 3 tablespoons olive oil 1 tablespoon chives salt pepper - for liver stew 500 g chicken livers 1 white onion 1 red onion 3 cloves of garlic 1 small carrot 1/3 kapia pepper 3 tablespoons flour 200 ml sour cream salt pepper