Chicken Livers With Eggs And Noodles Recipe
Ingredients
| Eggs | 4 | |
| Salt | 1⁄4 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Mushrooms | 1⁄2 Pound, sliced in t shapes | |
| Scallions | 2 , sliced | |
| Chicken livers | 1 Pound, cubed | |
| Dry sherry | 2 Tablespoon | |
| Soy sauce | 5 Tablespoon | |
| Thin spaghetti noodles | 1⁄2 Pound | |
| Chopped parsley | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 473 Calories from Fat 140
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 3.8 g19.2%
Trans Fat 0.1 g
Cholesterol 602.7 mg200.9%
Sodium 1386.2 mg57.8%
Total Carbohydrates 47 g15.8%
Dietary Fiber 3.2 g12.8%
Sugars 3.9 g
Protein 35 g69.8%
Vitamin A 270.2% Vitamin C 54.8%
Calcium 5.7% Iron 68.5%
*Based on a 2000 Calorie diet
Directions
Cook without stirring over moderate heat until eggs are set.
Cut into 1/2 inch cubes.
Heat oil in the wok.
Stirfry the mushrooms and scallions 1 to 2 minutes.
Push aside.
Stirfry the chicken livers 1 to 2 minutes.
Add dry sherry and 4 tablespoons soy sauce.
Combine liver and vegetables and heat through.
Add cubed eggs.
Prepare spaghetti according to package directions; drain ' well and gently combine with 1 tablespoon soy sauce.
Serve on a platter with the liver mixture.
Garnish with chopped parsley.
Chef
