| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 4 |
c |
Water |
| 1 |
|
Or |
| 2 |
|
Scallion stalks |
| 2 |
tb |
Smoked ham |
| 1 |
c |
Stock |
| 2 |
tb |
Oyster sauce |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. 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.
2. Heat stock. Add oyster sauce, soy sauce, sugar, salt and scallions.
Bring to a boil.
3. Add chicken livers. Reduce heat to medium and cook, covered, until done
(about 3 minutes).
4. 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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