| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| 1/4 | lb | Fresh mushrooms |
| 1 | Onion | |
| 2 | tb | Oyster sauce |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | c | Stock |
| 1/2 | ts | Sugar |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 2 | tb | Oil |
| 2 | tb | Oil |
INSTRUCTIONS
1. Cut chicken livers in two. Slice fresh mushrooms and onion thin. 2. In a small bowl, combine oyster sauce, soy sauce, sherry, stock and sugar. In a cup, blend cornstarch and cold water to a paste. 3. Heat oil until smoking. Add chicken livers and stir-fry until their color begins to change (2 to 3 minutes). Remove livers from pan. 4. Heat remaining oil. Add sliced mushrooms and onion; stir-fry until softened but not browned. 5. Return chicken livers and stir-fry a few times to reheat. Stir in oyster sauce mixture and cook, covered, 2 to 3 minutes over medium heat. 6. Stir in cornstarch paste to thicken. Serve at once. 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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