Stir Fried Chicken Livers With Oyster Sauce Recipes

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
• Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

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!

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 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.

STIR-FRIED CHICKEN AND OYSTER SAUCE I

Steps:

• 1. Skin and bone chicken then slice or dice. 2. Mince scallion, then combine with cornstarch, soy sauce, sherry, water and salt. Add to chicken and toss. Let stand 10 to 15 minutes, turning occasionally. 3. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). 4. Add oyster sauce and sugar stir-fry 1 to 2 minutes more. 5. Stir in stock and heat quickly. Then cook, covered, over medium heat, until done (2 to 3 minutes). Serve at once. VARIATIONS: * For the scallion, substitute 2 slices fresh ginger root, minced. * In step 4, omit the sugar add with the oyster sauce 1 cup canned button mushrooms. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.