Stir-fried Sweet/pungent Chicken Liver#1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1/2 | lb | Chicken livers |
| 4 | c | Water |
| 1/2 | Clove garlic | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 2 | T | Oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). Keep warm. Cut chicken livers in two. Boil water and pour over livers to blanch. Stir once or twice, then drain. Rinse quickly in cold water and drain again. Mince garlic and ginger root. Heat oil. Add salt, then garlic and ginger; stir-fry a few times. Add chicken livers and stir-fry 2 minutes. Pour sweet-and-pungent sauce over chicken livers and stir in well. Cook slowly, 2 to 3 minutes more. 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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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 541.5mg
Potassium: 3.9mg
Carbohydrates: 13.9g
Fiber: <1g
Sugar: <1g
Protein: 2g