Szechuan Chicken Livers Food

CHOPPED CHICKEN LIVERS

Steps:

• Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
• In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
• Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
• Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
• Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
• In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
• Yields: about 1/2 cup

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

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.

PERI PERI CHICKEN LIVERS

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
• Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

SZECHUAN CHICKEN

Steps:

• Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier).
• Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers.
• Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
• Return the chicken to the wok.
• Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.

SAUTEED CHICKEN LIVERS

Steps:

• Clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. Pat dry.
• Heat oil and butter in a large non-stick skillet. Saute livers, turning frequently, until light brown outside and just pink inside. (Or a little longer, if you like your livers well-done as my DH does.) Remove to a plate and keep warm.
• Stir-fry the onion and green pepper in same skillet until golden and tender. Add soup and vermouth to skillet and stir to blend. Heat until creamy and hot.
• Return livers to skillet. Cook and stir to combine and heat through.
• Serve over hot noodles, garnished with paprika and parsley as desired.
• Note: Mushrooms go well in this dish. You can add them in one of two ways. Saute approximately 1/4 to 1/3 pound sliced fresh mushrooms with the onion and green pepper. An easier way, if desired, is to add a 4-ounce can of drained mushrooms with the livers at the end of the recipe.

TEN MINUTE SZECHUAN CHICKEN

Steps:

• Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.