Stir Fried Chicken Livers With Oyster Sauce Recipes

THAI STIR-FRIED CHICKEN LIVERS

Steps:

• Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.
• Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.
• Add the chicken broth, oyster sauce and black pepper and stir thoroughly.
• Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).
• Serve over steamed white/jasmine rice and enjoy!

STIR-FRIED LIVER AND ONIONS WITH OYSTER SAUCE RECIPE

Steps:

• Combine oyster sauce, soy sauce, wine, and cornstarch in a small bowl and whisk with a fork to combine. Set aside.
• Heat the oil in a wok over high heat until smoking. Add the liver and stir-fry until the firm but interior is still very pink, 60 to 90 seconds. Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Set aside.
• Return wok to high heat. Add the scallions and ginger, and stir-fry until fragrant, about 30 seconds. Add the onions reduce heat to medium, and continue to stir-fry until the onions are soft and slightly caramelized, 5 to 7 minutes.
• Return liver to wok and add sauce mixture. Stir-fry rapidly to prevent the cornstarch from clumping. Stir-fry the liver until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.

STIR FRY CHICKEN LIVER IN BLACK PEPPER SAUCE

Steps:

• Marinate chicken liver with soy sauce, oyster sauce, sugar and salt for at least 15 minute.
• Heat wok with oil and sesame oil. Fry garlic and ginger until fragrant. Add onions and saute for 1-2 minute.
• Add chicken livers and the marinade. Stir fry over fairly high heat. Toss quickly until the chicken liver loses its pink color.
• Add spring onion, coriander and stir briskly.
• Dish out and serve immediately!

STIR-FRIED CHICKEN LIVERS WITH OYSTER SAUCE

Steps:

• 1. Cut chicken livers in two. Slice fresh mushrooms and onion thin. 2. In a small bowl, combine oyster sauce, soy sauce, sherry, stock and sugar. In a cup, blend cornstarch and cold water to a paste. 3. Heat oil until smoking. Add chicken livers and stir-fry until their color begins to change (2 to 3 minutes). Remove livers from pan. 4. Heat remaining oil. Add sliced mushrooms and onion stir-fry until softened but not browned. 5. Return chicken livers and stir-fry a few times to reheat. Stir in oyster sauce mixture and cook, covered, 2 to 3 minutes over medium heat. 6. Stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.