Chicken Livers And Cashew Nuts
|Chicken livers||2 , cleaned and trimmed|
|Canned water chestnuts||4|
|Canned bamboo shoots||5|
|Peanut oil||2 Tablespoon|
|Soy sauce||2 Drop|
|Chicken stock||4 Tablespoon|
|Roasted cashew nuts||4 Tablespoon|
Drop the livers into salted boiling water and cook for 3-4 minutes.
Drain; leave to become cold.
Then slice livers, water chestnuts and bamboo shoots.
Heat peanut oil in a frying-pan.
Add onion and fry for 1 minute.
Add liver and fry and toss onion and liver about for 1 minute.
Add water chestnuts and bamboo shoots and cook for 1 minute more.
Add salt, sugar, Ve-Tsin and soy sauce and chicken stock and toss all about.
Blend the cornflour in the water and add it to the vegetable mixture.
Boil up and let simmer for 1 1/2 minutes.
Finally add the roasted cashew nuts and heat them through.
Turn everything into a heated serving dish and garnish with parsley.