Stir-fried chicken livers w/oyster sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken livers |
| ¼ | pounds | Fresh mushrooms |
| 1 | Onion | |
| 2 | tablespoons | Oyster sauce |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | cup | Stock |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Oil |
Directions
1. Cut chicken livers in two. Slice fresh mushrooms and onion thin.
2. In a small bowl, combine oyster sauce, soy sauce, sherry, stock and sugar. In a cup, blend cornstarch and cold water to a paste.
3. Heat oil until smoking. Add chicken livers and stir-fry until their color begins to change (2 to 3 minutes). Remove livers from pan.
4. Heat remaining oil. Add sliced mushrooms and onion; stir-fry until softened but not browned.
5. Return chicken livers and stir-fry a few times to reheat. Stir in oyster sauce mixture and cook, covered, 2 to 3 minutes over medium heat.
6. Stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .