Creole Chicken Livers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken Livers, Trimmed
1/3 cup: Cornstarch,
Oil for deep-frying,
Large Mild Red Onion *,
1 package: Frozen Green Peas, Thawed **
Celery Stalks, Thinly Sliced
1 can: Peeled Tomatoes,
1 tsp: Crushed Dried Hot Red Pepper,
1/2 tsp: Dried Leaf Rosemary,
1 tsp: Cornstarch,
2 tbsp: Water,
3 cup: Hot Cooked Rice,
Directions:
* chopped ** (10-oz.) Pat livers dry with paper towels. Roll livers
in 1/3 cup cornstarch. Shake off excess. Pour oil for deep-frying
into wok until 1-1/2 inches deep in center. Heat oil to 350 F. Fry
half of coated livers at a time in hot oil until crisp and browned on
all sides. drain on paper towels. Pour all but 2 tablespoons oil from
wok. Place wok over high heat. Add onion, peas and celery. Stir-fry 1
minute. Add tomatoes with juice. Use a wooden spoon to cut tomatoes
into pieces. Add red pepper and rosemary. Bring to a boil. educe heat
to low. Cover wok; simmer 5 minutes. Combine 1 teaspoon cornstarch
and water. Stir into tomato mixture until sauce thickens. Add cooked
livers. Stir only until hot. Serve over rice. Makes 4 servings.
Source from luhu.jp
in 1/3 cup cornstarch. Shake off excess. Pour oil for deep-frying
into wok until 1-1/2 inches deep in center. Heat oil to 350 F. Fry
half of coated livers at a time in hot oil until crisp and browned on
all sides. drain on paper towels. Pour all but 2 tablespoons oil from
wok. Place wok over high heat. Add onion, peas and celery. Stir-fry 1
minute. Add tomatoes with juice. Use a wooden spoon to cut tomatoes
into pieces. Add red pepper and rosemary. Bring to a boil. educe heat
to low. Cover wok; simmer 5 minutes. Combine 1 teaspoon cornstarch
and water. Stir into tomato mixture until sauce thickens. Add cooked
livers. Stir only until hot. Serve over rice. Makes 4 servings.
Source from luhu.jp
Tags
Poultry