Stir Fried Sweet And Pungent Chicken Livers I Recipes

Steps:

• SAUCE: Pare cucumber; slice lenghwise and scrape out and discard seeds. Cut into bite size pieces. In storage container with lid; combine sugar, vinegar, soy sauce and salt; stir until sugar is dissolved. Add cucumber, refrigerate 1 hour if you are in a rush, overnight if you can. From time to time shake the container to completly coat the cucumbers and keep the sugar combined. When ready to use, drain vinegar mixture from cucumbers into a saucepan; bring mixture to boiling. Slowly stir in 2 Tbsp. Juice from pineapples (or more if you like) Combine the cornstarch with the water andslowly stir into vinegar mixture. Cucumber and Pineapples should be placed on a large serving platter. BATTER: Wash chicken breasts. Cut into 1 inch cubes. (this is where it is tossed with the vermouth and set aside for a 1/2 hour) Make batter in large bowl; beat eggs, add flour, salt, ginger, 3/4 cup water and 1/4 cup reserved juice from pineapples. (This can also be increased to your liking). Stir until smooth. Stir in Sesame Seeds In a large heavy saucepan or frying pan, heat oil (1 to 1 1/2 inches deep) to 350 degrees. Dip pieces of chicken into batter. Deep fry in oil, turning once until golden (about 4 min). Arrange on top of pineapples and cucumber pieces and coat with a little bit of the sauce. I serve with white rice.

Steps:

• 1. Cut chicken livers in two. Boil water and pour over livers to blanch. Stir once or twice, then drain. Rinse quickly in cold water and drain again. 2. Peel cucumber and cut in half lengthwise then seed and slice crosswise in 1/2-inch sections. Slice carrot and celery in similar 1/2-inch sections. Crush garlic slice ginger root. 3. Combine cornstarch, sugar, soy sauce, vinegar and water. 4. Heat oil. Brown garlic and ginger root lightly. Add chicken livers and stir-fry gently to coat with oil. 5. Stir in vegetables, salt, pepper and cornstarch mixture. Simmer, covered, until done (3 to 5 minutes). VARIATION: * In step 2, sprinkle the cucumber, carrot and celery with 1/2 teaspoon salt and let stand 10 minutes. Or marinate these vegetables in a mixture of 2 tablespoons sugar, 2 tablespoons water and 1/2 cup vinegar. Drain, reserving this marinade, and add 1 tablespoon cornstarch, 1 tablespoon sugar and 1 teaspoon soy sauce. Substitute this for the mixture in step 3. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.
• Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.
• Add the chicken broth, oyster sauce and black pepper and stir thoroughly.
• Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).
• Serve over steamed white/jasmine rice and enjoy!

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). Keep warm. 2. Cut chicken livers in two. Boil water and pour over livers to blanch. Stir once or twice, then drain. Rinse quickly in cold water and drain again. Mince garlic and ginger root. 3. Heat oil. Add salt, then garlic and ginger stir-fry a few times. Add chicken livers and stir-fry 2 minutes. 4. Pour sweet-and-pungent sauce over chicken livers and stir in well. Cook slowly, 2 to 3 minutes more. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Skin and bone chicken cut in 1-inch cubes. 3. Beat egg lightly stir in soy sauce and salt. Dip chicken cubes in mixture then dredge in cornstarch to coat lightly. 4. Heat oil. Add chicken, a few cubes at a time, and deep-fry until golden. Drain on paper toweling. 5. Reheat sweet-and-pungent sauce. Gently stir in chicken cubes only to reheat. Serve at once. VARIATIONS: * In step 3, sprinkle chicken cubes with the soy sauce and let stand 10 to 15 minutes. Then beat the egg and blend in the salt and 3 tablespoons flour (omit cornstarch) to make a batter. Dip each cube in batter to coat and deep-fry as above. * Use half a chicken. With a cleaver chop it, bones and all, in 1-inch sections. In step 3, coat with a mixture of 5 tablespoons cornstarch, 2 tablespoons sherry and 1 teaspoon salt then deep-fry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.