Stir Fried Sweet And Pungent Chicken Livers I Food

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DEEP FRIED CHICKEN LIVERS



Deep Fried Chicken Livers image

Make and share this Deep Fried Chicken Livers recipe from Food.com.

Provided by Tonkcats

Categories     Chicken Livers

Time 20m

Yield 1 batch

Number Of Ingredients 7

1 lb chicken liver, rinsed and well drained
1/2 cup milk
1 egg, beaten
1 cup flour
1 tablespoon salt
1 1/2 teaspoons pepper (or to taste)
1 teaspoon poultry seasoning

Steps:

  • Dip chicken livers in milk-egg wash (blended together).
  • Roll or toss in seasoned flour; shake off excess.
  • Preheat oil to 375F and deep fry around 7 minutes or until done.
  • The remaining milk-egg wash and seasoned flour are good for cut up chicken, cooked by your favorite method (panfried or ovenfried).

Nutrition Facts : Calories 1147, Fat 32.9, SaturatedFat 11.7, Cholesterol 1798.3, Sodium 7433.6, Carbohydrate 104.5, Fiber 4.4, Sugar 0.8, Protein 100.7

STIR-FRIED SWEET-AND-PUNGENT CHICKEN



Stir-Fried Sweet-and-Pungent Chicken image

Number Of Ingredients 6

Sweet-and-Pungent Sauce I
1 chicken breast
1/2 teaspoon salt
1 egg
cornstarch
2 tablespoons oils

Steps:

  • 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). Keep warm in its saucepan. 2. Skin and bone chicken then shred. Sprinkle with salt let stand a few minutes. 3. Beat egg. Dip chicken in egg then dredge lightly in cornstarch. 4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). 5. Transfer chicken to sweet-and-pungent sauce and stir in over medium heat to cook through and blend flavors (about 2 minutes). Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STIR-FRIED CHICKEN LIVERS CHINA Y CRIOLLA STYLE



Stir-Fried Chicken Livers China Y Criolla Style image

La Caridad 78 Restaurant on the upper west side of Manhattan serves Comidas China y Criolla cuisine (The meal of Chinese and Spanish-speaking Caribbean & Latin America Cuisines). I have often had this dish for lunch along with Spanish yellow rice and Cuban black beans. This is my version of this tasty dish and it is easy to make.

Provided by SkipperSy

Categories     Chicken Livers

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb chicken liver
1/2 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons light soy sauce
1/4 tablespoon sesame oil
2 tablespoons peanut oil
1 tablespoon rice wine (optional)
salt and pepper, to taste

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).

Nutrition Facts : Calories 433.3, Fat 26.3, SaturatedFat 6.1, Cholesterol 784.9, Sodium 1169.3, Carbohydrate 6.8, Fiber 1.3, Sugar 2.9, Protein 41.1

THAI STIR-FRIED CHICKEN LIVERS



Thai Stir-Fried Chicken Livers image

This is a very simple and delicious dish to serve over white/jasmine rice for chicken liver lovers! Credit goes to my mommy, Pat.

Provided by pearliegirlie

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb chicken liver (drained and rinsed thoroughly)
1 medium onion (cut into slivers)
3 sprigs green onions (cut into 1 inch-long sections)
2 tablespoons vegetable oil (or other cooking oil)
3 tablespoons oyster sauce
1 teaspoon black pepper
1/2 cup chicken broth

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!

STIR-FRIED SWEET-AND-PUNGENT CHICKEN LIVERS I



Stir-Fried Sweet-and-Pungent Chicken Livers I image

Number Of Ingredients 7

Sweet-and-Pungent Sauce I
1/2 pound chicken liver
4 cups water
1/2 clove garlic
1 or 2 slice fresh ginger root
2 tablespoons oils
1/2 teaspoon salt

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.

Nutrition Facts : Nutritional Facts Serves

DEEP-FRIED SWEET-AND-PUNGENT CHICKEN



Deep-Fried Sweet-and-Pungent Chicken image

Number Of Ingredients 7

Sweet-and-Pungent Sauce I
1 chicken breast
1 egg
2 teaspoons soy sauce
1/2 teaspoon salt
cornstarch
oil for deep-frying

Steps:

  • 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Skin and bone chicken cut in 1-inch cubes. 3. Beat egg lightly stir in soy sauce and salt. Dip chicken cubes in mixture then dredge in cornstarch to coat lightly. 4. Heat oil. Add chicken, a few cubes at a time, and deep-fry until golden. Drain on paper toweling. 5. Reheat sweet-and-pungent sauce. Gently stir in chicken cubes only to reheat. Serve at once. VARIATIONS: * In step 3, sprinkle chicken cubes with the soy sauce and let stand 10 to 15 minutes. Then beat the egg and blend in the salt and 3 tablespoons flour (omit cornstarch) to make a batter. Dip each cube in batter to coat and deep-fry as above. * Use half a chicken. With a cleaver chop it, bones and all, in 1-inch sections. In step 3, coat with a mixture of 5 tablespoons cornstarch, 2 tablespoons sherry and 1 teaspoon salt then deep-fry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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