Stir Fried Sweet And Pungent Chicken Livers Ii 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!

SWEET AND PUNGENT PINEAPPLE CHICKEN RECIPE - (4/5)

Steps:

• SAUCE: Pare cucumber; slice lenghwise and scrape out and discard seeds. Cut into bite size pieces. In storage container with lid; combine sugar, vinegar, soy sauce and salt; stir until sugar is dissolved. Add cucumber, refrigerate 1 hour if you are in a rush, overnight if you can. From time to time shake the container to completly coat the cucumbers and keep the sugar combined. When ready to use, drain vinegar mixture from cucumbers into a saucepan; bring mixture to boiling. Slowly stir in 2 Tbsp. Juice from pineapples (or more if you like) Combine the cornstarch with the water andslowly stir into vinegar mixture. Cucumber and Pineapples should be placed on a large serving platter. BATTER: Wash chicken breasts. Cut into 1 inch cubes. (this is where it is tossed with the vermouth and set aside for a 1/2 hour) Make batter in large bowl; beat eggs, add flour, salt, ginger, 3/4 cup water and 1/4 cup reserved juice from pineapples. (This can also be increased to your liking). Stir until smooth. Stir in Sesame Seeds In a large heavy saucepan or frying pan, heat oil (1 to 1 1/2 inches deep) to 350 degrees. Dip pieces of chicken into batter. Deep fry in oil, turning once until golden (about 4 min). Arrange on top of pineapples and cucumber pieces and coat with a little bit of the sauce. I serve with white rice.

STIR-FRIED CHICKEN LIVERS WITH SNOW PEAS

Steps:

• 1. Cut chicken livers in 1/2-inch slices. Combine cornstarch, sherry and soy sauce. Add to livers and toss gently. Let stand 15 minutes, turning occasionally. 2. Stern and string snow peas. Mince ginger root. Blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add salt, then ginger stir-fry a few times. Add snow peas and stir-fry over medium heat to soften slightly (high heat will scorch them). Remove snow peas from pan. 4. Heat remaining oil. Add chicken livers and stir-fry over high heat until nearly cooked through (2 to 3 minutes). 5. Stir in cornstarch paste to thicken. Return snow peas only to heat through. Serve at once. VARIATION: * In step 4, add to the hot oil, 1 garlic clove, crushed stir-fry a few times. Add chicken livers and stir-fry 1 minute. Add 1/2 cup water chestnuts, sliced and 2 tablespoons cloud ear mushrooms (soaked), sliced. Continue with steps 4 and 5The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED CHICKEN LIVERS CHINA Y CRIOLLA STYLE

Steps:

• Preparation:.
• Clean the chicken livers by removing the fat and grizzle, if individual pieces are in two sections cut in half, rinse under cold water and drain, set aside.
• Remove the core and seeds from the green pepper and coarse chop, set aside.
• Remove the outer skin of the onion and coarse chop, set aside.
• In a small dish add the soy sauce, sesame oil, rice wine (optional) and salt & pepper to taste, set aside.
• In a small dish add the peanut oil, set aside.
• .
• Cooking Directions:.
• Place the chicken livers in a broiling pan (Ok to use tin foil for easy clean up), broil for about 10-15 minutes on one side, then turn and continue broiling for about 10 more minutes on the second side (times will vary based on the type of broiler used), set aside.
• In a wok add the peanut oil and when hot add the green peppers and onions, then stir-fry for 1 minute.
• Add the soy sauce mixture and stir-fry for about 1 minute.
• Add the chicken livers and stir-fry for about 1-2 minutes.
• On individual serving plates place the chicken livers along with some yellow Spanish rice (optional) and Cuban black beans (optional).
• Serve and Enjoy!
• .
• Notes:.
• You can double the recipe ingredients to serve 4 people (times may vary) and also this recipe can be served as a side dish as well Further, I have tried first placing the chicken livers in hot oil and then drained. Then I added to the wok, but the chicken livers still releases a lot of liquid which will become cloudy and a runny sauce (not to appealing).

STIR-FRIED CHICKEN LIVERS WITH PINEAPPLE

Steps:

• 1. Cut chicken livers in two. Boil water and pour over livers to blanch. Stir once or twice, then drain. Rinse quickly in cold water and drain again. 2. Blend cornstarch, sugar, vinegar and soy sauce to a paste. 3. Heat oil. Add chicken livers and stir-fry gently to coat with oil. Sprinkle with salt and pepper. 4. Add pineapple chunks and stock and heat quickly. Then simmer, covered, 3 minutes. 5. Stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SWEET-AND-PUNGENT CHICKEN LIVERS I

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). Keep warm. 2. Cut chicken livers in two. Boil water and pour over livers to blanch. Stir once or twice, then drain. Rinse quickly in cold water and drain again. Mince garlic and ginger root. 3. Heat oil. Add salt, then garlic and ginger stir-fry a few times. Add chicken livers and stir-fry 2 minutes. 4. Pour sweet-and-pungent sauce over chicken livers and stir in well. Cook slowly, 2 to 3 minutes more. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SWEET-AND-PUNGENT CHICKEN LIVERS II

Steps:

• 1. Cut chicken livers in two. Boil water and pour over livers to blanch. Stir once or twice, then drain. Rinse quickly in cold water and drain again. 2. Peel cucumber and cut in half lengthwise then seed and slice crosswise in 1/2-inch sections. Slice carrot and celery in similar 1/2-inch sections. Crush garlic slice ginger root. 3. Combine cornstarch, sugar, soy sauce, vinegar and water. 4. Heat oil. Brown garlic and ginger root lightly. Add chicken livers and stir-fry gently to coat with oil. 5. Stir in vegetables, salt, pepper and cornstarch mixture. Simmer, covered, until done (3 to 5 minutes). VARIATION: * In step 2, sprinkle the cucumber, carrot and celery with 1/2 teaspoon salt and let stand 10 minutes. Or marinate these vegetables in a mixture of 2 tablespoons sugar, 2 tablespoons water and 1/2 cup vinegar. Drain, reserving this marinade, and add 1 tablespoon cornstarch, 1 tablespoon sugar and 1 teaspoon soy sauce. Substitute this for the mixture in step 3. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.