Stir Fried Chicken Livers And Pearl Onions
|Pearl onions||2 Cup (32 tbs) (fresh or frozen)|
|Parsley||2 Tablespoon, chopped|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Madeira/Dry sherry||1⁄4 Cup (4 tbs)|
|Teriyaki sauce||2 Tablespoon|
|Chinese five spice powder||1 Teaspoon|
|Chicken liver||1 Pound, cut into 3/4- to 1-inch pieces|
|Ground pepper||1⁄8 Teaspoon|
|Vegetable oil||3 Tablespoon|
1. In a medium saucepan of boiling salted water, cook onions until half-done, about 5 minutes. Drain and pat dry on paper towels.
2. In a small bowl, stir together broth, Madeira, teriyaki sauce, cornstarch, and 1/2 teaspoon of five-spice powder. Set sauce aside. Season chicken livers with salt, pepper, and remaining 1/2 teaspoon five-spice powder.
3. In a wok or large frying pan, heat oil over high heat. Add chicken livers and stir-fry 1 minute. Add onions and stir-fry until livers are browned and onions are golden, 2 to 3 minutes.
4. Stir sauce to blend cornstarch, add to wok, and simmer until thickened, 2 to 3 minutes. Serve at once, garnished with parsley.