Stir Fried Chicken Livers With Snow Peas Recipes

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

Steps:

• In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2 teaspoon of the sesame oil, and 1 tablespoon of the water until the cornstarch is dissolved, add the chicken, and let it marinate for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and 1/3 cup water with the sugar, the salt, and the broth until the cornstarch is dissolved and reserve the mixture. In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the chicken mixture until the chicken is opaque and just cooked through, and transfer the chicken with a slotted spoon to a sieve set over a bowl. Discard all but about 2 tablespoons of the oil remaining in the wok and in it stir-fry the scallion, the garlic, and the gingerroot for 10 seconds, or until the mixture is fragrant. Add the bell pepper and the snow peas and stir-fry mixture for 1 minute. Add the reserved broth mixture and the chicken and stir-fry the mixture for 1 minute, or until the chicken is heated through. Serve the chicken stir-fry over the rice.

Steps:

• 1. Cut chicken livers in 1/2-inch slices. Combine cornstarch, sherry and soy sauce. Add to livers and toss gently. Let stand 15 minutes, turning occasionally. 2. Stern and string snow peas. Mince ginger root. Blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add salt, then ginger stir-fry a few times. Add snow peas and stir-fry over medium heat to soften slightly (high heat will scorch them). Remove snow peas from pan. 4. Heat remaining oil. Add chicken livers and stir-fry over high heat until nearly cooked through (2 to 3 minutes). 5. Stir in cornstarch paste to thicken. Return snow peas only to heat through. Serve at once. VARIATION: * In step 4, add to the hot oil, 1 garlic clove, crushed stir-fry a few times. Add chicken livers and stir-fry 1 minute. Add 1/2 cup water chestnuts, sliced and 2 tablespoons cloud ear mushrooms (soaked), sliced. Continue with steps 4 and 5The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.