Side Pannel
Simmered and Deep-Fried Chicken Livers
Simmered and Deep-Fried Chicken Livers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 lb Chicken livers
- 2 c Water
- 1/2 c Soy sauce
- 1 tb Brown sugar
- 1/2 ts Cinnamon
- 2 tb Almond meats
- 2 Whole scallions
- Oil for deep-frying
- Flour
Directions
1. Place chicken livers in a saucepan, along with water, soy sauce, sugar
and cinnamon. Bring to a boil; then simmer, covered, 15 minutes. Drain,
discarding liquid, and let cool.
2. Meanwhile mince almond meats and scallions.
3. Heat oil. Dredge livers with flour; then add, half a cup at a time, and
deep-fry until golden. Drain on paper toweling.
4. Serve hot, sprinkled with minced almonds and scallions. VARIATIONS:
1. For the sugar and cimnamon, substitute 1/2 teaspoon salt and 2 or 3
cloves star anise.
2. In step 3, omit the flour. Cut each chicken liver in 5 pieces and wrap
each, along with a whole water chestnut, in half a strip of bacon. Deep-fry
until bacon is crisp. (Omit almond and scallion garnish.)
and cinnamon. Bring to a boil; then simmer, covered, 15 minutes. Drain,
discarding liquid, and let cool.
2. Meanwhile mince almond meats and scallions.
3. Heat oil. Dredge livers with flour; then add, half a cup at a time, and
deep-fry until golden. Drain on paper toweling.
4. Serve hot, sprinkled with minced almonds and scallions. VARIATIONS:
1. For the sugar and cimnamon, substitute 1/2 teaspoon salt and 2 or 3
cloves star anise.
2. In step 3, omit the flour. Cut each chicken liver in 5 pieces and wrap
each, along with a whole water chestnut, in half a strip of bacon. Deep-fry
until bacon is crisp. (Omit almond and scallion garnish.)
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