• 500g Sadia Chicken Livers, thawed
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoons Soy sauce
  • 1 teaspoon Szechwan peppercorns
  • 1 teaspoon Sea salt
  • 12 Bamboo skewers, soaked in cold water



Trim and discard excess sinew and veins from the Sadia Chicken Livers, and place in a glass bowl. Add the vinegar and soy sauce and stir gently to combine. Set aside for 30 minutes.


Toast the Szechwan peppercorns and sea salt in a small frying pan over high heat. Using a spice grinder, grind together this mix until fine.


Preheat a grill plate and lightly oil. Thread the livers on to the skewers and grill a few minutes each side, until browned.


Serve sprinkled with the toasted salt and peppercorn mixture.

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