Chicken Livers With Mushrooms
|Homemade chicken broth||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 Large, cut into 1-inch pieces|
|Onion||1 , cut into thin wedges|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Chicken livers||8 Ounce, halved|
Blend broth into cornstarch; stir in sherry.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic in hot oil for 30 seconds.
Add green pepper and onion.
Stir-fry 3 minutes.
Remove green pepper and onion.
Add fresh mushrooms; stir-fry 1 minute.
Add chicken livers to hot wok or skillet; stir-fry 3 to 4 minutes or till just pink.
Stir broth mixture; stir into chicken livers.
Cook and stir till thickened and bubbly.
Stir in green pepper, onion, and mushrooms; cover and cook 2 minutes more