Chicken Giblets And Livers In Sauce A La Chine Recipes

Steps:

• Fry the giblets and/or livers in the olive oil until brown.
• Add the spices and seasonings and stir well.
• Add the chopped onion and garlic. Fry for 5 minutes.
• Add wine and simmer gently until cooked.
• If you are cooking giblets only, a little water may be added if necessary.

Steps:

• Mix water, soy sauce, sugar, star aniseeds and sherry in a pot, cover; bring mixture to boil.
• Add giblets and livers; bring to boil again; cover and simmer 10 minutes.
• Remove livers from sauce; allow giblets to continue cooking for 1 1/2 hours.
• Remove giblets from sauce.
• Slice giblets and livers.
• Serve cold.

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Steps:

• 1. Mix the hoisin, garlic, and mirin together. Marinate the chicken livers at least 2 hours. Remove from marinade and grill until browned outside but soft in the middle.

Steps:

• 1. In a heavy mortar, grind up the chilies and garlic.
• 2. Clean the chicken giblets, or parts you want, by removing the fat from the hearts and livers, cut the livers crosswise into 2-3 pieces., Cut the hearts in half (top to bottom), and chop the gizzards if using, into just smaller than bite size pieces.
• 3. In a large non-stick pan, heat a splash of olive oil or cooking oil of your choice, and add the livers, hearts, and gizzards, and the chili and garlic paste from the mortar, and just a small amount of water, cook until the liver is no longer pink inside. While cooking, sprinkle in the chicken stock powder and stir that in. Stir the giblets occasionally. When the liver is cooked through, add the basil and stir that in until it wilts. Serve with rice.

Steps:

• Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
• Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.