Creole chicken livers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken Livers, Trimmed |
| ⅓ | cup | Cornstarch |
| Oil for deep-frying | ||
| Large Mild Red Onion * | ||
| 1 | pack | Frozen Green Peas, Thawed ** |
| 4 | xes | Celery Stalks, Thinly Sliced |
| 1 | can | Peeled Tomatoes |
| 1 | teaspoon | Crushed Dried Hot Red Pepper |
| ½ | teaspoon | Dried Leaf Rosemary |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Water |
| 3 | cups | Hot Cooked Rice |
Directions
* chopped ** (10-oz.) Pat livers dry with paper towels. Roll livers in ⅓ cup cornstarch. Shake off excess. Pour oil for deep-frying into wok until 1-½ inches deep in center. Heat oil to 350 F. Fry half of coated livers at a time in hot oil until crisp and browned on all sides. drain on paper towels. Pour all but 2 tablespoons oil from wok. Place wok over high heat. Add onion, peas and celery. Stir-fry 1 minute. Add tomatoes with juice. Use a wooden spoon to cut tomatoes into pieces. Add red pepper and rosemary. Bring to a boil. educe heat to low. Cover wok; simmer 5 minutes. Combine 1 teaspoon cornstarch and water. Stir into tomato mixture until sauce thickens. Add cooked livers. Stir only until hot. Serve over rice. Makes 4 servings.
Source: More Wok Cookery (HP BOOKS) Submitted By LINDA SHORT On 11-01-95