Curried Chicken Livers Recipe
Ingredients
| 14 oz. chicken livers, trimmed, or a mixture of chicken livers, trimmed, and chicker hearts, trimmed and cut into halves | ||
| Cornstarch | 1 Tablespoon | |
| Brown sugar | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| 1 cup meat stock | ||
| Vegetable oil | 2 Cup (16 tbs) | |
| 1 medium-sized onion, sliced | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 2-inch piece ginger root, peeled, finely chopped and lightly crushed (optional) | ||
| 2 garlic cloves, lightly crushed and finely chopped | ||
| Soy sauce and sherry marinade | ||
| Soy sauce | 2 Tablespoon | |
| 2 tbsp. dry sherry or dy white wine | ||
| Vegetable oil | 1 Tablespoon | |
Directions
Mix the marinade ingredients in a bowl and add the livers, or livers and hearts.
In another bowl, dissolve the cornstarch, brown sugar and curry powder in the stock and set the mixture aside.
Marinate the livers, or hearts and livers, for 20 minutes.
Then drain them and pat them dry.
In a deep fryer, heat all except 1 tablespoon [15 ml.] of the oil until it reaches 320° F. [160° C] on a deep frying thermometer.
Deep fry the livers, or livers and hearts, for two to three minutes.
Remove them with a skimmer and drain them on paper towels.
Arrange them on a serving dish and keep them warm.
Heat the remaining tablespoon of oil in a skillet.
Add the onion, mushrooms, ginger, if using, and the garlic.
Stirring constantly, saute the vegetables for two minutes.
Add the flavored stock and slightly reduce the heat.
Cook for a few minutes, stirring gently.
When this sauce thickens, pour it over the livers, or livers and hearts, and serve immediately.
In another bowl, dissolve the cornstarch, brown sugar and curry powder in the stock and set the mixture aside.
Marinate the livers, or hearts and livers, for 20 minutes.
Then drain them and pat them dry.
In a deep fryer, heat all except 1 tablespoon [15 ml.] of the oil until it reaches 320° F. [160° C] on a deep frying thermometer.
Deep fry the livers, or livers and hearts, for two to three minutes.
Remove them with a skimmer and drain them on paper towels.
Arrange them on a serving dish and keep them warm.
Heat the remaining tablespoon of oil in a skillet.
Add the onion, mushrooms, ginger, if using, and the garlic.
Stirring constantly, saute the vegetables for two minutes.
Add the flavored stock and slightly reduce the heat.
Cook for a few minutes, stirring gently.
When this sauce thickens, pour it over the livers, or livers and hearts, and serve immediately.
Chef
