2 Bovril Chicken Liver and Heart with Carrots, Mushrooms and Potatoes

Chicken parts like the liver and heart has never appealed to me, not in any meal, and although I enjoyed this dish, my sentiments have not changed. My partner was quick to rave about it ..a fan of liver, that he is.

Bovril is just another brand that's been in the family for years. Everytime I looked into Mom's kitchen cabinet, it was there. Something handy to appease the kids during mealtime. She would boil us some porridge and add a spoonful of Bovril into it. We would finish our bowl quietly.

I've always wondered why we've never used it in our cooking. So, I decided to experiment it on a dish of 'other' chicken parts. It turned out quite tasty - rich in flavours. But which cook wouldn't praise her own cooking.

Soft baby carrots, tender potatoes and mushrooms..yums!

Can't say much about the liver, but the heart was a "thumbs-up"

Ingredients:
- 400g chicken heart and liver
- 10 baby carrots (mini-peeled carrots), cut into bite sized pieces 
- 5 big button mushroom (canned), sliced
- 1 potato, cut into small cubes
- 1 clove garlic, chopped fine
- 1 tbsp Bovril (or to taste)
- 1/2 tsp red sugar
- 1/3 tsp thick dark soy sauce (just for the colour)
- 1 tsp corn flour in enough water, to be stirred (slightly watery)
- Pinch of pepper

Todo:
1) Heat oil in wok. Add garlic, stir fry until lightly brown.

2) Add baby carrots, potatos and a bit of water. Cover and leave to simmer.

3) Once the carrot and potatoes are cooked tender, add mushrooms, chicken liver and heart.

4) Stir in Bovril (to taste), red sugar and pepper. Add a bit of thick soy sauce to darken the colour a little (be careful about not overdoing this, don't want the dish to get too salty). You can choose to leave out dark soy sauce altogether.

5) Stir and let it cook, but don't let the dish get too dry as you want some gravy to remain. Add water if this happens.

6) Once the meat is cooked, add cornflour. Give is a quick stir to thicken the sauce and serve.