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Chinese Chicken Livers

Tummy.Tucker's picture
Ingredients
  Tamari soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Salt 1 Teaspoon
  Honey 1 Teaspoon
  Chicken livers 1 Pound
  Oil 1⁄4 Cup (4 tbs)
  Ginger root slice 1 , finely chopped
  Garlic 2 Clove (10 gm), minced (Large Cloves)
  Snow peas 1 Cup (16 tbs)
  Chopped bamboo shoots 1⁄2 Cup (8 tbs)
  Sliced water chestnuts 1 Cup (16 tbs)
  Mushrooms 4 Large, sliced
  Dry sherry/Lemon juice 2 Tablespoon
  Slivered almonds 2 Tablespoon
Directions

Combine tamari soy sauce, cornstarch, salt and honey to make a paste.
Saute chicken livers in oil for approximately 5 minutes in wok or heavy skillet.
Remove chicken livers and set aside.
Saute ginger and garlic in same pan, until golden brown.
Then add snow peas, bamboo shoots, water chestnuts and mushrooms.
Cook for 4 minutes, stirring constantly.
Stir in sherry or lemon juice and the paste mixture, then add livers.
Cook over medium heat until sauce thickens.
Serve over brown rice and garnish with slivered almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Healthy

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