Stir Fried Chicken Livers And Pearl Onions Recipe
This Stir Fried Chicken Livers And Pearl Onions makes a good Main Dish for most meals. This Stir Fried Chicken Livers And Pearl Onions when served as a Main Dish will bring happiness in your dining room. Stock up on Chicken as you will want to make this Stir Fried Chicken Livers And Pearl Onions time and again. Bookmark this Stir Fried Chicken Livers And Pearl Onions page, otherwise you might regret your decision later.
Ingredients
2 cups fresh or frozen pearl onions (about 8 ounces) 1/2 cup chicken broth 1/4 cup Madeira or dry sherry 2 tablespoons teriyaki sauce 2 teaspoons cornstarch 1 teaspoon Chinese five-spice powder 1 pound chicken livers, cut into 3/4- to 1-inch pieces 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 3 tablespoons vegetable oil
2 tablespoons chopped parsley
Directions
1. In a medium saucepan of boiling salted water, cook onions until half-done, about 5 minutes. Drain and pat dry on paper towels.
2. In a small bowl, stir together broth, Madeira, teriyaki sauce, cornstarch, and 1/2 teaspoon of five-spice powder. Set sauce aside. Season chicken livers with salt, pepper, and remaining 1/2 teaspoon five-spice powder.
3. In a wok or large frying pan, heat oil over high heat. Add chicken livers and stir-fry 1 minute. Add onions and stir-fry until livers are browned and onions are golden, 2 to 3 minutes.
4. Stir sauce to blend cornstarch, add to wok, and simmer until thickened, 2 to 3 minutes. Serve at once, garnished with parsley.
2. In a small bowl, stir together broth, Madeira, teriyaki sauce, cornstarch, and 1/2 teaspoon of five-spice powder. Set sauce aside. Season chicken livers with salt, pepper, and remaining 1/2 teaspoon five-spice powder.
3. In a wok or large frying pan, heat oil over high heat. Add chicken livers and stir-fry 1 minute. Add onions and stir-fry until livers are browned and onions are golden, 2 to 3 minutes.
4. Stir sauce to blend cornstarch, add to wok, and simmer until thickened, 2 to 3 minutes. Serve at once, garnished with parsley.
