Yield: 4 Servings
|1 pounds||Chicken livers|
|2 tablespoons||Smoked ham|
|2 tablespoons||Oyster sauce|
|2 tablespoons||Soy sauce|
1. Boil water and pour over chicken livers. Stir a few times, then drain.
Rinse quickly with cold water and drain again. Then cut in ½-inch slices.
Separately mince scallion stalks and smoked ham.
2. Heat stock. Add oyster sauce, soy sauce, sugar, salt and scallions.
Bring to a boil.
3. Add chicken livers. Reduce heat to medium and cook, covered, until done (about 3 minutes).
4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Garnish with minced ham and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .