Sunday, August 10, 2008

Sweet-And-Sour Chicken Livers

In this recipe, I suggest that you minimize the measurement of sugar if you don't want a sauce that is so sweet and add more vinegar to taste more sourness. Stir-frying is simple so I guess, you will like this too. Serve this with hot rice and if you like, prepare a mixture of lemon and soy sauce. This makes me have a good appettite.

Here are chicken livers like you've never tasted before--- stir-fried and coated with a rich sweet-and-sour sauce. Wok Cusine, Oriental to America

1/2 cup water
3 tbsp sugar
2 tbsp vinegar
1 tbsp cornstarch

1 tbsp soy sauce
1 tbsp cooking oil
1 clove garlic , minced
1 tsp grated gingerroot
3 medium carrots, thinly sliced into carrot flowers or thinly bias sliced (1 1/2 cups)
7 green onions, bias sliced into 1-inch lengths (about 1 1/3 cups)
1 medium sweet red or green pepper, cut into 3/4-inch pieces (3/4 cup)
12 ounces chicken livers, halved
3 cups hot cooked rice
Carrot shreds (optional)

Flowering kale (optional)

*For sauce, in a small bowl stir together the water, sugar, vinegar, cornstarch, and soy sauce. Set aside.

*Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic and ginger in hot oil for 15 seconds. Add carrots; stir-fry for 2 1/2 minutes. Add the green onions and red or green pepper; stir-fry for 1 1/2 more or till vegetables are crisp-tender. Remove the vegetables from the wok
.

*Add the chicken livers to the hot wok. Stir-fry for 2-3 minutes or till livers are just pink in the center. Push the chicken livers from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly.

*Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately over hot cooked rice. If desired, garnish with fowering kale and carrot shreds. Makes 4 servings.

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