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Method :
Clean and prepare the chicken and cut into bite-size pieces. Cut the
pork into 30mm cubes and cut the liver into thin slices. Place the
chicken, pork and liver into a saucepan and pour in the vinegar and soya
sauce.
Crush the garlic and add to the pan together with the salt, freshly
ground black pepper and bay leaf. Pour in stock, bring to the boil and
simmer, uncovered, until the pork is half cooked, approximately 15
minutes.
Remove the chicken and meat, drain thoroughly and chop the liver into
very small pieces. Pour the cooking liquid through a fine strainer and
replace in the saucepan. Heat the oil in a frying pan and saute the
chicken and pork for 3-4 minutes until brown on all sides, then place
back into the stock together with the chopped liver.
Bring to the boil, adjust seasonings to taste and cover the pan with a
tightly fitting lid. Lower the heat and simmer until the meat is cooked,
then remove the lid, increase the heat and continue to cook until the
liquid is almost completely reduced.
Serve immediately with plain rice or allow to cool and serve with a
salad.
Serves 6
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