Stir Fried Chicken Livers China Y Criolla Style Food

STIR-FRIED CHICKEN LIVERS CHINA Y CRIOLLA STYLE

Steps:

• Preparation:.
• Clean the chicken livers by removing the fat and grizzle, if individual pieces are in two sections cut in half, rinse under cold water and drain, set aside.
• Remove the core and seeds from the green pepper and coarse chop, set aside.
• Remove the outer skin of the onion and coarse chop, set aside.
• In a small dish add the soy sauce, sesame oil, rice wine (optional) and salt & pepper to taste, set aside.
• In a small dish add the peanut oil, set aside.
• .
• Cooking Directions:.
• Place the chicken livers in a broiling pan (Ok to use tin foil for easy clean up), broil for about 10-15 minutes on one side, then turn and continue broiling for about 10 more minutes on the second side (times will vary based on the type of broiler used), set aside.
• In a wok add the peanut oil and when hot add the green peppers and onions, then stir-fry for 1 minute.
• Add the soy sauce mixture and stir-fry for about 1 minute.
• Add the chicken livers and stir-fry for about 1-2 minutes.
• On individual serving plates place the chicken livers along with some yellow Spanish rice (optional) and Cuban black beans (optional).
• Serve and Enjoy!
• .
• Notes:.
• You can double the recipe ingredients to serve 4 people (times may vary) and also this recipe can be served as a side dish as well Further, I have tried first placing the chicken livers in hot oil and then drained. Then I added to the wok, but the chicken livers still releases a lot of liquid which will become cloudy and a runny sauce (not to appealing).

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
• Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

THAI STIR-FRIED CHICKEN LIVERS

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!