Noodle pancake chicken liver topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| 1 | small | Onion |
| ¼ | cup | Celery |
| 2 | tablespoons | Oil |
| ½ | cup | Stock |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Water |
Directions
1. Cut each chicken liver in 2 or 3 pieces. Slice onion; sliver celery.
2. Heat oil. Add onion and stir-fry until translucent. Add chicken livers; stir-fry until they begin to change color.
3. Add celery; stir-fry 2 minutes more.
4. Add stock and heat quickly. Then cook, covered, over medium heat until done (2 to 3 minutes).
5. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then stir in to thicken. Pour mixture over noodle pancake and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .