| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
| 1 |
|
Cucumber |
| 1 |
|
Carrot |
| 2 |
|
Celery stalks |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Sugar |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Vinegar |
| 1/4 |
c |
Water (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. 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.
2. Peel cucumber and cut in half lengthwise; then seed and slice crosswise
in 1/2-inch sections. Slice carrot and celery in similar 1/2-inch sections.
Crush garlic; slice ginger root.
3. Combine cornstarch, sugar, soy sauce, vinegar and water.
4. Heat oil. Brown garlic and ginger root lightly. Add chicken livers and
stir-fry gently to coat with oil.
5. Stir in vegetables, salt, pepper and cornstarch mixture. Simmer,
covered, until done (3 to 5 minutes). VARIATION: In step 2, sprinkle the
cucumber, carrot and celery with 1/2 teaspoon salt and let stand 10
minutes. Or marinate these vegetables in a mixture of 2 tablespoons sugar,
2 tablespoons water and 1/2 cup vinegar. Drain, reserving this marinade,
and add 1 tablespoon cornstarch, 1 tablespoon sugar and 1 teaspoon soy
sauce. Substitute this for the mixture in step 3.
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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