Chicken livers simmered in oyster sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| 4 | cups | Water |
| 1 | Or | |
| 2 | Scallion stalks | |
| 2 | tablespoons | Smoked ham |
| 1 | cup | Stock |
| 2 | tablespoons | Oyster sauce |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
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, .