CookEat Recipe
Norwegian Chicken-Liver Rice with Egg and Cheese
Hot chicken-stock rice topped with chopped cooked chicken liver, scrambled eggs and grated cheese.
Method
Steps
Step 1
Bring chicken stock to a simmer and reheat cooked rice in it, stirring until hot throughout and reaching 74 °C.
Step 2
In a separate pan, sauté trimmed chicken livers until their thick centres reach 74 °C, then chop. Scramble beaten eggs in a little butter until set and 74 °C.
Step 3
Spread rice on a warm platter; scatter chopped cooked liver, scrambled egg and grated cheese in separate visible patches. Serve at once.
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