Chicken Livers Over Rice Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Vegetable oil,
2 package: Frozen chicken livers, 8oz
1/4 tsp: Salt,
1 pinch: Ground pepper,
1/2 cup: Sweet white wine,
1 can: Beef gravy, 10 1/2oz
2 tbsp: Butter or margarine,
1/4 cup: Water,
1 tbsp: Cornstarch,
4 cup: Hot cooked brown rice,
4 cup: Hot cooked white rice,
Directions:
Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle
with salt and pepper. Cook and stir livers in hot oil until brown,
about 3 minutes; drain.
Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer
uncovered 1 minute. Stir in gravy and chicken livers. Heat to
boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter
until melted. Stir water into cornstarch. Stir cornstarch mixture
gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve
over rice.
Source from luhu.jp
with salt and pepper. Cook and stir livers in hot oil until brown,
about 3 minutes; drain.
Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer
uncovered 1 minute. Stir in gravy and chicken livers. Heat to
boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter
until melted. Stir water into cornstarch. Stir cornstarch mixture
gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve
over rice.
Source from luhu.jp