Best Stir Fried Sweet And Pungent Chicken Livers Ii Recipes

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SOUTHERN FRIED CHICKEN LIVERS



Southern Fried Chicken Livers image

Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.

Provided by Cindy Capps Lepp

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 7

1 pound chicken livers
1 egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g

STIR-FRIED CHICKEN LIVERS WITH PINEAPPLE



Stir-Fried Chicken Livers With Pineapple image

Number Of Ingredients 10

1/2 pound chicken liver
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon vinegar
2 tablespoons soy sauce
2 to 3 tablespoons oils
1/2 teaspoon salt
dash pepper
1 cup pineapple chunk
1/4 cup Stock, Chicken or favorite stock

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.

Nutrition Facts : Nutritional Facts Serves

SWEET & SOUR CHICKEN LIVERS & HEARTS



Sweet & Sour Chicken Livers & Hearts image

Offal good.

Provided by barbara lentz

Categories     Chicken

Time 20m

Number Of Ingredients 11

1/2 c apple juice
3 Tbsp brown sugar
2 Tbsp red wine vinegar
2 tsp cornstarch
2 tsp soy sauce
1 Tbsp vegetable oil
2 clove garlic minced
1 medium carrot julienned
3 green onions chopped
1 lb chicken livers and hearts chopped
1 medium apple peeled seeded and chopped

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.

THAI STIR-FRIED CHICKEN LIVERS



Thai Stir-Fried Chicken Livers image

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

1 lb chicken liver (drained and rinsed thoroughly)
1 medium onion (cut into slivers)
3 sprigs green onions (cut into 1 inch-long sections)
2 tablespoons vegetable oil (or other cooking oil)
3 tablespoons oyster sauce
1 teaspoon black pepper
1/2 cup chicken broth

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



Stir-Fried Sweet-and-Pungent Chicken Livers II image

Number Of Ingredients 14

1/2 pound chicken liver
1 cucumber
1 carrot
2 stalks celery
1 clove garlic
2 slices fresh ginger root
1 tablespoon cornstarch
3 tablespoons sugar
1 tablespoon soy sauce
1/2 cup vinegar
1/4 cup water
2 to 3 tablespoons oils
1/2 teaspoon salt
dash pepper

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.

Nutrition Facts : Nutritional Facts Serves

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