Szechuan Chicken Livers
Created by Bergy on December 26, 2011
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #3703
Ingredients
- 3 tablespoon olive oil, separated
- 4 tablespoons all purpose flour
- 1 pound chicken livers, trimmed, cut in two, dusted with flour
- 1/2 pound fresh mushrooms, sliced
- 2 medium onions, thinly sliced
- 3 tablespoons brandy
- 3 tablespoons cornstarch
- 1 (284ml) tin beef broth
- 3 tablespoons szechuan chili sauce
- 1 tablespoon worchestshire sauce
How to Make
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Step 1: Heat 1 tablespoon oil in a skillet, medium heat and saute the mushrooms. When golden remove from pan, set aside
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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
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Step 3: Saute the onions until translucent, place in bowl with the livers and mushrooms
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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
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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
Nutritional Facts
- 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