Rice with Calf Liver, Chicken and Caramelized Shallots

Name: Rice with Calf Liver, Chicken and Caramelized Shallots
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For 4–6 people
Ingredients: 2 tsp sugar; A pinch of chilli powder or a few drops of Tabasco (optional); 112 ml/4 fl oz/½ cup white wine or chicken stock; ¼ tsp salt; 112 g/4 oz Cheddar or other mild hard cheese, grated (optional); 112 ml/4 fl oz/½ cup white wine or chicken stock; 112 g/4 oz Cheddar or other mild hard cheese, grated (optional); 2–3 tbsp olive oil or peanut oil; ½–1 tsp ground black pepper; 8 shallots or pickling onions or small red onions, peeled and quartered; 2–3 tbsp olive oil or peanut oil; 8 shallots or pickling onions or small red onions, peeled and quartered; 8 shallots or pickling onions or small red onions, peeled and quartered; A pinch of chilli powder or a few drops of Tabasco (optional); 8 cloves of garlic, halved lengthwise; 450 g/1 lb calf’s liver, sliced like the chicken; 450 g/1 lb calf’s liver, sliced like the chicken; ½ tsp salt; 2 chicken breast fillets, without skin, sliced thinly into bite-sized pieces; 2 tbsp mirin or dry sherry; 1 tbsp lemon juice; 2 tbsp light soy sauce; 2 tbsp mirin or dry sherry; 340 g/12 oz/1½ cups long grain rice, preferably Thai Fragrant or Sunlong; at any rate a rice which becomes soft when cooked; not Basmati; 340 g/12 oz/1½ cups long grain rice, preferably Thai Fragrant or Sunlong; at any rate a rice which becomes soft when cooked; not Basmati; 670 ml/24 fl oz/3 cups water; 340 g/12 oz/1½ cups long grain rice, preferably Thai Fragrant or Sunlong; at any rate a rice which becomes soft when cooked; not Basmati; 340 g/12 oz/1½ cups long grain rice, preferably Thai Fragrant or Sunlong; at any rate a rice which becomes soft when cooked; not Basmati

Preparation info

For
4–6
people

Difficulty
Easy
Ready in
40 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

In all the testing and tasting that I have done for this book, I am glad to say that I have never become tired of rice. On the contrary, I have enjoyed inventing new dishes, in the hope that readers will cook them often. This is one of them. Savour it by itself, then follow it with plenty of salad in a piquant dressing to balance the meal. If shallots are not obtainable, use small pickling onions or small red Oriental onions (not the big red ones from supermarkets).

Although it is p

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