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Recipe: Chicken Livers With Chinese Leaves And Almonds
Similar Categories: Chicken, Livers, Chinese, Leaves, Almonds
460 g chicken livers
3 tbsp sesame oil
60 g split blanched almonds
1 clove garlic peeled
60 g mange tout peas trimmed
8 leaves chinese cabbage shredded -- (8 to 10)
2 tsp cornflour
1 tbsp cold water
2 tbsp soy sauce
140 ml chicken or vegetable stock
Trim the chicken livers, removing any discoloured areas or fatty tubes. Cut the livers into even sized pieces. Heat a wok and pour in the oil. When the oil is hot, reduce the heat and stir fry the almonds until they are pale golden brown. Remove the almonds, draining any oil back into the wok, and set them aside on absorbent kitchen paper. Add the whole garlic clove to the wok and cook for 1-2 minutes to flavour the oil only. Remove the clove of garlic and discard. Stir the chicken livers into the flavoured oil and cook for 2-3 minutes stirring frequently to brown evenly. Remove the chicken livers from the wok and set them aside. Add the mange tout peas to the hot oil and stir fry for 1 minute. Stir in the Chinese leaves and cook for 1 minute further. Remove the vegetables and set aside. Mix together the cornflour and water then blend in the soy sauce and stock. Pour the mixture into the wok and bring to the boil, stirring until the sauce has thickened and cleared. Return all other ingredients to the wok and heat through for 1 minute. Serve immediately.
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