Chicken Livers And Cashew Nuts Recipe
Ingredients
| 2 chicken livers, cleaned and trimmed | ||
| Water chestnuts | 4 , canned | |
| Bamboo shoots | 5 , canned | |
| Onion slice | 3 | |
| Peanut oil | 2 Tablespoon | |
| Pinch each salt, sugar and Ve-Tsin | ||
| Few drops soy sauce | ||
| Chicken stock | 4 Tablespoon | |
| Cornflour | 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
| 3-4 tablespoons roasted salt cashew nuts | ||
| Parsley | ||
Directions
Drop the livers into salted boiling water and cook for 3-4 minutes.
Drain; leave to become cold.
Then slice livers, water chestnuts and bamboo shoots.
Heat peanut oil in a frying-pan.
Add onion and fry for 1 minute.
Add liver and fry and toss onion and liver about for 1 minute.
Add water chestnuts and bamboo shoots and cook for 1 minute more.
Add salt, sugar, Ve-Tsin and soy sauce and chicken stock and toss all about.
Blend the cornflour in the water and add it to the vegetable mixture.
Boil up and let simmer for 1 1/2 minutes.
Finally add the roasted cashew nuts and heat them through.
Turn everything into a heated serving dish and garnish with parsley.
Drain; leave to become cold.
Then slice livers, water chestnuts and bamboo shoots.
Heat peanut oil in a frying-pan.
Add onion and fry for 1 minute.
Add liver and fry and toss onion and liver about for 1 minute.
Add water chestnuts and bamboo shoots and cook for 1 minute more.
Add salt, sugar, Ve-Tsin and soy sauce and chicken stock and toss all about.
Blend the cornflour in the water and add it to the vegetable mixture.
Boil up and let simmer for 1 1/2 minutes.
Finally add the roasted cashew nuts and heat them through.
Turn everything into a heated serving dish and garnish with parsley.
Chef
