Szechuan Chicken Livers

Prep Time
Cook Time
Ready In

"This recipe may be served over rice or noodles. Try serving the livers in a crepe or serve them as appetiazers with each liver on a toothpick. Loaded with flavour"

Original recipe yields 4 servings


  • Serving Size: 1 (340.4 g)
  • Calories 783.8
  • Total Fat - 51.2 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 1.1 mg
  • Sodium - 799.5 mg
  • Total Carbohydrate - 50.9 g
  • Dietary Fiber - 21 g
  • Sugars - 5 g
  • Protein - 39.5 g
  • Calcium - 212.3 mg
  • Iron - 6 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0.5 mg

Step 1

Heat 1 tablespoon oil in a skillet, medium heat and saute the mushrooms. When golden remove from pan, set aside

Step 2

Add remaining 2 tablespoons oil to the pan, saute the flour dusted livers over high heat until they are lightly browned. They will not be fully cooked but will have picked up flavor from the mushroom juice. Remove add to mushrooms

Step 3

Saute the onions until translucent, place in bowl with the livers and mushrooms

Step 4

Mix together the cornstarch with the beef broth. chili sauce and worchestershire sauce. Pour into the skillet, stir until the sauce is mooth and thickened

Step 5

Return the liver, mushrooms and onions to the sauce, cook for a few minutes until the livers are cooked - do not overcook the liver. Stir in the brandy just before serving Serve over noodles or rice

Tips & Variations

No special items needed.