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Chicken Livers, East And West

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Ingredients
  Chicken livers 1 Pound
  Oysters 1⁄2 Pint
  Chopped onions 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), pressed
  Cooking oil 2 Tablespoon
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Curry powder 1 Dash
  Cold water 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Soy sauce 1 Teaspoon
  Cooked rice 1 Cup (16 tbs), hot (As Desired)
Directions

GETTING READY
1) Cut the chicken livers into half and drain well.
2) Drain the oysters well.

MAKING
3) In a large skillet, add oil and heat over high flame.
4) To the hot oil, add onion, celery, green pepper and garlic and cook until tender, but not brown.
5) Remove the cooked ingredients and keep aside.
6) Now, in the same skillet, cook the halved chicken livers and oysters, until lightly browned. Ensure that the meat is not overcooked.
7) To this, add the vegetables to skillet.
8) In a small bowl, combine cornstarch, salt, pepper, curry powder, cold water, wine and soy sauce.
9) To the chicken mixture in the skillet, add this.
10) Cook over medium heat, stirring constantly, until the mixture thickens and bubbles form.

SERVING
11) Serve the chicken liver mixture over hot rice. Before serving, garnish with green pepper rings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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