Stir Fried Chicken Livers And Pearl Onions Recipe
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.
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