Chicken Livers With Eggs And Noodles
|Vegetable oil||1 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced in t shapes|
|Scallions||2 , sliced|
|Chicken livers||1 Pound, cubed|
|Dry sherry||2 Tablespoon|
|Soy sauce||5 Tablespoon|
|Thin spaghetti noodles||1⁄2 Pound|
|Chopped parsley||2 Tablespoon|
Combine the eggs and salt and pour into an oiled skillet.
Cook without stirring over moderate heat until eggs are set.
Cut into 1/2 inch cubes.
Heat oil in the wok.
Stirfry the mushrooms and scallions 1 to 2 minutes.
Stirfry the chicken livers 1 to 2 minutes.
Add dry sherry and 4 tablespoons soy sauce.
Combine liver and vegetables and heat through.
Add cubed eggs.
Prepare spaghetti according to package directions; drain ' well and gently combine with 1 tablespoon soy sauce.
Serve on a platter with the liver mixture.
Garnish with chopped parsley.