Szechuan Chicken Livers Food

10 MINUTE SZECHUAN CHICKEN

Steps:

• Cut chicken into 1 1/2 inch cubes.
• Lightly toss with cornstarch in bag to coat.
• Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
• Add soy sauce, vinegar, sugar and water.
• Cover and cook 3 minutes or until chicken is cooked through.
• Add green onions and cayenne; cook uncovered about 2 minutes longer.
• Serve over white rice with a side salad for a complete meal.

SZECHUAN CHICKEN

Steps:

• With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
• In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
• In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
• Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
• With slotted spoon transfer vegetables to bowl.
• Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
• Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
• Return vegetables to pan; heat through.
• To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

SZECHUAN CHICKEN LIVERS

Steps:

• Heat 1 tbsp oil in skillet.
• Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
• Add 2 tbsp oil to skillet.
• Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
• Brown onions, remove and place in the bowl with the liver etc.
• Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
• Add the cornstarch mixture, reduce heat.
• Stir until the sauce is smooth and thickened.
• Add liver, mushrooms, onions and brandy.
• Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
• Do not overcook the livers.
• Serve over rice or pasta.

PORTUGUESE CHICKEN LIVERS & RICE

Steps:

• Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
• Remove and season with salt& pepper, chop coarsely and put aside.
• Heat the oil on medium heat.
• Add onion and garlic and saute until soft.
• Add rice, saute until rice just starts to take on a clear color.
• Don't scorch the rice.
• Add broth and tomato sauce.
• Mix well and bring to a boil.
• Add all other ingredients, except livers.
• Cover& cook over med.
• heat for about 10 minutes.
• Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
• Mix in the livers, stir,cover.
• Cover and cook until the liquid is absorbed and the rice is cooked through.
• Add more liqid if needed (a little water is okay).

PASTA WITH SPICY CHICKEN LIVERS

Steps:

• Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
• Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
• Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
• Add the chicken livers and heat through.
• Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
• Decorate with grated cheese and parsley.