Best Stir Fried Chicken Livers China Y Criolla Style Recipes
STIR-FRIED CHICKEN LIVERS CHINA Y CRIOLLA STYLE
La Caridad 78 Restaurant on the upper west side of Manhattan serves Comidas China y Criolla cuisine (The meal of Chinese and Spanish-speaking Caribbean & Latin America Cuisines). I have often had this dish for lunch along with Spanish yellow rice and Cuban black beans. This is my version of this tasty dish and it is easy to make.
Provided by SkipperSy
Categories Chicken Livers
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 433.3, Fat 26.3, SaturatedFat 6.1, Cholesterol 784.9, Sodium 1169.3, Carbohydrate 6.8, Fiber 1.3, Sugar 2.9, Protein 41.1
THAI STIR-FRIED CHICKEN LIVERS
This is a very simple and delicious dish to serve over white/jasmine rice for chicken liver lovers! Credit goes to my mommy, Pat.
Provided by pearliegirlie
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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!
CHICKEN LIVERS WITH RICE
This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!
Provided by MizzNezz
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix water with next 5 ingredients.
- Bring to a boil, add rice.
- Cover and simmer for 17 minutes, until water is absorbed.
- Mix flour, salt, pepper, and paprika in a bag.
- Add chicken livers and shake to coat.
- Heat oil in skillet on med hi.
- Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
- Add more oil if needed.
- Remove from skillet, keep warm.
- Stir fry onion in same skillet, with water for 2 minutes.
- Return chicken livers and mix well.
- Put rice on plate, top with chicken livers.
Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5
STIR FRY CHICKEN LIVER IN BLACK PEPPER SAUCE
A poor man's foie gra cooked Asian style. A tad spicy but the pepper does kick some flavor into the dish. Make sure you do not overcook this as chicken liver tastes best when it is slightly moist for that melt-in-the-mouth texture!
Provided by Cook Food Mood
Categories Chicken Livers
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 326.8, Fat 22, SaturatedFat 4.1, Cholesterol 431.2, Sodium 1370.1, Carbohydrate 9.6, Fiber 1.2, Sugar 3.6, Protein 22.5
PORTUGUESE PIRI PIRI CHICKEN LIVERS
If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste.
Provided by Jean-Pierre Buys
Categories Chicken Livers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the chopped onion and crushed garlic in olive oil in a large pan.
- Add all ingredients except the wine & chicken livers.
- Add Chicken livers and fry over medium heat until browned.
- Add the white wine and simmer on gentle heat until done.
- Serve with rice or bread.
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