Simmered Chicken Livers


Serves: 4
Total Calories: 43

Ingredients

4 cups water
1 pound chicken liver
1/2 cup soy sauce
1/4 cup sherry
1 tablespoon sugar
1/2 cup water
1 stalk scallion
2 or 3 slices fresh ginger root
2 cloves star anise
1/4 teaspoon peppercorn

Directions:

1. Boil water and pour over chicken livers. Stir a few times, then drain. Rinse quickly with cold water and drain again.

2. In a saucepan, combine soy sauce, sherry, sugar and remaining water bring slowly to a boil.

3. Meanwhile cut scallion in 1/2-inch sections shred ginger root. Then add to pan along with livers, star anise and peppercorns. Heat quickly then simmer, covered, 10 minutes.

4. Turn off heat. Let stand 5 minutes more, without removing lid. Drain, discarding sauce.

5. Refrigerate livers to chill. Cut in bite-size pieces and serve.

NOTE: When preparing this dish a day or two ahead, refrigerate the livers in sauce until ready to serve.

VARIATIONS:
* For the peppercorns, substitute 1/4 teaspoon crushed red peppers.
* Omit step 1. Combine steps 2 and 3, adding all the ingredients to saucepan, except the water. Bring to a boil, gently stirring. Then add the water and bring to a boil again. Pick up steps 4 and 5.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 43
Calories from Fat: 0

This Simmered Chicken Livers recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


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*Chicken
*Deep-Fried Chicken
*Steamed Chicken
*White Cut Chicken
Basic Braised Chicken
Basic Roast Chicken
Basic Steamed Fowl
Basic Steamed Spring Chicken
Basic Stir-Fried Chicken I
Basic Stir-Fried Chicken I and II: Suggested Vegetable Combinations ( 1-6)
Basic Stir-Fried Chicken I and II: Suggested Vegetable Combinations ( 7-10)
Basic Stir-Fried Chicken I and II: Suggested Vegetable Combinations (11-14)
Basic Stir-Fried Chicken II
Basic Stir-Fried Cooked Chicken
Basic Stir-Fried Cooked Chicken: Suggested Vegetable Combinations (1-3)
Basic Stir-Fried Cooked Chicken: Suggested Vegetable Combinations (4-5)
Black Mushroom Chicken, Deep-Fried And Braised
Boneless Roast Chicken Stuffed With Pork
Braised Black Mushroom Chicken
Braised Chestnut Chicken
Braised Chicken And Potatoes I
Braised Chicken And Potatoes II
Braised Chicken Balls And Oyster Sauce
Braised Chicken Breast
Braised Chicken Gizzards
Braised Chicken Wings With Black Bean Sauce
Braised Chicken With Dried Chestnuts
Braised Chicken With Fresh Mushrooms I
Braised Chicken With Fresh Mushrooms II
Braised Chicken With Red Dates And Bacon
Braised Curried Chicken I
Braised Curried Chicken II
Braised Curried Chicken With Anise
Braised Ginger Chicken I
Braised Ginger Chicken II
Braised Honey Chicken
Braised Lily Bud Chicken I
Braised Lily Bud Chicken II
Braised Whole Chicken
Chicken Livers Simmered In Oyster Sauce
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Chicken Velvet: Basic Preparation
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Deep-Fried Chicken Cubes With Curry
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Red-Stewed Chicken I
Red-Stewed Chicken II
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Roast Chicken Stuffed With Fresh Mushrooms
Roast Chicken, Liquid-Filled
Roast Turkey
Salt Roasted Chicken I
Salt Roasted Chicken II
Simmered And Deep-Fried Chicken
Simmered And Deep-Fried Chicken Livers
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Steamed Chicken Stuffed With Lobster
Steamed Chicken With Anise
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Steamed Slivered Chicken And Vegetables
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Stir-Fried Chicken And Peppers II
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Stir-Fried Chicken And Tomatoes I
Stir-Fried Chicken And Tomatoes II
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Stir-Fried Sweet-and-Pungent Chicken Livers II
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