| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 1 |
sm |
Onion |
| 1/4 |
c |
Celery |
| 2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Cut each chicken liver in 2 or 3 pieces. Slice onion; sliver celery.
2. Heat oil. Add onion and stir-fry until translucent. Add chicken livers;
stir-fry until they begin to change color.
3. Add celery; stir-fry 2 minutes more.
4. Add stock and heat quickly. Then cook, covered, over medium heat until
done (2 to 3 minutes).
5. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then
stir in to thicken. Pour mixture over noodle pancake 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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