Chicken Livers with Fried Noodles Recipe
Ingredients
| 1/2 pound fine egg noodles | ||
| Cooking oil | ||
| Salt | To Taste | |
| Chicken livers | 1 pound | |
| Celery | 2 Tablespoon, diced | |
| 2 tablespoons sliced green onion | ||
| Pepper | 1 Pinch | |
| 1 cup chicken bouillon | ||
| Cornstarch | 2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Teaspoon | |
Directions
Cook noodles in boiling salted water until tender.
Drain, rinse with cold water, and chill.
Heat 2 tablespoons oil in heavy skillet, add noodles and 1/2 teaspoon salt, and cook noodles, stirring, for 6 minutes.
Remove to a heated platter and keep warm.
Add more oil to skillet, if necessary, to make 2 tablespoons.
Saute chicken livers, celery, and onion, stirring, for 5 minutes.
Season with pepper.
Add bouillon, cover pan, and simmer for 5 minutes.
Mix together cornstarch, water, and soy sauce.
Add slowly, stirring, and cook until thickened.
Serve on noodles.
Drain, rinse with cold water, and chill.
Heat 2 tablespoons oil in heavy skillet, add noodles and 1/2 teaspoon salt, and cook noodles, stirring, for 6 minutes.
Remove to a heated platter and keep warm.
Add more oil to skillet, if necessary, to make 2 tablespoons.
Saute chicken livers, celery, and onion, stirring, for 5 minutes.
Season with pepper.
Add bouillon, cover pan, and simmer for 5 minutes.
Mix together cornstarch, water, and soy sauce.
Add slowly, stirring, and cook until thickened.
Serve on noodles.
Chef
