Simmered And Deep-fried Chicken Livers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | lb | Chicken livers |
| 2 | c | Water |
| 1/2 | c | Soy sauce |
| 1 | T | Brown sugar |
| 1/2 | t | Cinnamon |
| 2 | T | Almond meats |
| 2 | Whole scallions | |
| Oil for deep-frying | ||
| Flour |
INSTRUCTIONS
Place chicken livers in a saucepan, along with water, soy sauce, sugar and cinnamon. Bring to a boil; then simmer, covered, 15 minutes. Drain, discarding liquid, and let cool. Meanwhile mince almond meats and scallions. Heat oil. Dredge livers with flour; then add, half a cup at a time, and deep-fry until golden. Drain on paper toweling. Serve hot, sprinkled with minced almonds and scallions. VARIATIONS: For the sugar and cimnamon, substitute 1/2 teaspoon salt and 2 or 3 cloves star anise. In step 3, omit the flour. Cut each chicken liver in 5 pieces and wrap each, along with a whole water chestnut, in half a strip of bacon. Deep-fry until bacon is crisp. (Omit almond and scallion garnish.) 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: 212
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 713.2mg
Potassium: 113.1mg
Carbohydrates: 44.4g
Fiber: 1.8g
Sugar: 2.9g
Protein: 6.6g