Stir Fried Sweet And Pungent Chicken Livers Ii Recipes

FRIED CHICKEN LIVERS II

Steps:

• Mix milk and egg; set aside. Mix dry ingredients in separate bowl.
• Soak liver in milk and egg.
• Drain liver.
• Shake in flour mixture and fry.

STIR-FRIED SWEET-AND-PUNGENT CHICKEN LIVERS I

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). Keep warm. 2. 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. 3. Heat oil. Add salt, then garlic and ginger stir-fry a few times. Add chicken livers and stir-fry 2 minutes. 4. Pour sweet-and-pungent sauce over chicken livers and stir in well. Cook slowly, 2 to 3 minutes more. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SWEET-AND-PUNGENT CHICKEN LIVERS II

Steps:

• 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET AND PUNGENT PINEAPPLE CHICKEN RECIPE - (4/5)

Steps:

• SAUCE: Pare cucumber; slice lenghwise and scrape out and discard seeds. Cut into bite size pieces. In storage container with lid; combine sugar, vinegar, soy sauce and salt; stir until sugar is dissolved. Add cucumber, refrigerate 1 hour if you are in a rush, overnight if you can. From time to time shake the container to completly coat the cucumbers and keep the sugar combined. When ready to use, drain vinegar mixture from cucumbers into a saucepan; bring mixture to boiling. Slowly stir in 2 Tbsp. Juice from pineapples (or more if you like) Combine the cornstarch with the water andslowly stir into vinegar mixture. Cucumber and Pineapples should be placed on a large serving platter. BATTER: Wash chicken breasts. Cut into 1 inch cubes. (this is where it is tossed with the vermouth and set aside for a 1/2 hour) Make batter in large bowl; beat eggs, add flour, salt, ginger, 3/4 cup water and 1/4 cup reserved juice from pineapples. (This can also be increased to your liking). Stir until smooth. Stir in Sesame Seeds In a large heavy saucepan or frying pan, heat oil (1 to 1 1/2 inches deep) to 350 degrees. Dip pieces of chicken into batter. Deep fry in oil, turning once until golden (about 4 min). Arrange on top of pineapples and cucumber pieces and coat with a little bit of the sauce. I serve with white rice.

STIR-FRIED CHICKEN AND TOMATOES II

Steps:

• 1. Skin and bone chicken then dice. 2. Cut scallion in 1/2-inch sections mince ginger root then combine with soy sauce and sherry. Add to chicken and toss gently to coat. Let stand 15 minutes, turning occasionally. Drain, reserving marinade. 3. Meanwhile peel and cube tomatoes. 4. Heat oil. Add chicken and stir-fry until it loses its pinkness (1 to 2 minutes). Sprinkle with marinade liquid and stir-fry 1 minute more. 5. Stir in stock and salt and heat quickly. Then add tomatoes, stirring gently only to heat through. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.