Stir Fried Chicken Livers With Bamboo Shoots Recipes

Steps:

• Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.
• Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.
• Add the chicken broth, oyster sauce and black pepper and stir thoroughly.
• Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).
• Serve over steamed white/jasmine rice and enjoy!

Steps:

• Cut chicken into strips about 1/8 inch wide and 2 inches long. Mix with egg white and cornstarch. Set aside.
• Rinse and drain bamboo shoots and slice with a thick slicing blade in food processor. Cut slices into small dice.
• Combine vinegar, soy sauce, sugar and white pepper and set aside.
• Heat 1 tablespoon peanut oil in wok until it shimmers. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside. Wipe out wok.
• Heat remaining 2 tablespoons peanut oil in wok until it shimmers. Stir-fry chicken until it turns white.
• Add chili paste; stir-fry. Add vinegar mixture and stir-fry.
• Return the vegetables to wok and stir in chicken stock; stir-fry to mix well.

Steps:

• 1. Cut chicken livers in 1/2-inch slices. Add sherry, toss gently, and let stand 5 minutes. 2. Meanwhile slice bamboo shoots thin, then in 1/2-inch strips. Slice water chestnuts. Mince scallion. 3. Heat oil. Add livers and stir-fry until they change color (about 1 minute). 4. Add soy sauce and remaining sherry, stirring to blend in (about 1/2 minute). 5. Add bamboo shoots and water chestnuts stir-fry a few times. Then add stock and salt and stir-fry to heat through. 6. Add sugar and scallion stir-fry 1/2 minute more. Serve at once. VARIATION: * For the bamboo shoots and water chestnuts, substitute any of the following: blanched bean sprouts celery, cut in 1/2-inch sections broccoli or cauliflower (broken into flowerets), parboiled.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.