| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Chicken livers |
| 4 | c | Water |
| 1 | Or | |
| 2 | Scallion stalks | |
| 2 | T | Smoked ham |
| 1 | c | Stock |
| 2 | T | Oyster sauce |
| 2 | T | Soy sauce |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 2 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Boil water and pour over chicken livers. Stir a few times, then drain. Rinse quickly with cold water and drain again. Then cut in 1/2-inch slices. Separately mince scallion stalks and smoked ham. Heat stock. Add oyster sauce, soy sauce, sugar, salt and scallions. Bring to a boil. Add chicken livers. Reduce heat to medium and cook, covered, until done (about 3 minutes). Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Garnish with minced ham and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 1.8mg
Sodium: 1141.4mg
Potassium: 106.4mg
Carbohydrates: 20.4g
Fiber: <1g
Sugar: 2.3g
Protein: 4.1g