Best Stir Fried Sweet And Pungent Chicken Livers I 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 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.

SWEET & SOUR CHICKEN LIVERS & HEARTS

Steps:

• 1. Stir the apple juice, brown sugar, red wine vinegar, cornstarch and soy sauce. Set aside.
• 2. Add the oil to a wok or skillet. Add the garlic and stir fry 30 seconds. Add the carrots and green onions and stir fry 1 minute. Add the chicken livers and hearts and stir fry 4 minutes.
• 3. Pour in the sauce and cook until thickened and bubbly. Stir in the apple and cook 1 more minute. Serve over 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.

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.