Thai-style Chicken Livers

Though a man of sorrow, He was even on earth anointed with the oil of gladness above His fellows. Does this seem strange?... Shall we wonder that there was divine gladness in the heart of Him who came into this world not by constraint but willingly, not with a burning sense of wrong but with a grateful sense of high privilege, and that He had a blessed consciousness of fellowship with His Father who sent Him, during the whole of His pilgrimage through this vale of tears?

A.B. Bruce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Seafood	Thai		4	Servings

INGREDIENTS

3	T	Vegetable oil
450	g	Chicken livers
4		Shallots, finely chopped
1	T	Ground rice
3	T	Fish sauce
3	T	Lime juice
1	t	Caster sugar
2		Lemon grass, finely chopped
2	T	Coriander, chopped
12		Mint leaves
2		Red chillies, finely chopped
2	T	Clear honey

INSTRUCTIONS

Heat the oil in a wok. Add livers and fry for 3-4 minutes. Move liver
to one side and add shallots and garlic. Add the ground rice, fish
sauce, sugar, lemon grass and coriander.  Stir to combine all
ingredients.  Remove from heat and mix leaves of mint with honey and
chilli.  Place the chicken livers in a bowl and pour over the honey
mixture.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights  reserved. Carlton Food Network http://www.cfn.co.uk/  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 389 Calories From Fat: 99 Total Fat: 11.4g Cholesterol: 0mg Sodium: 49.1mg Potassium: 1399.1mg Carbohydrates: 70.6g Fiber: 1.2g Sugar: <1g Protein: 10.3g