Recipe - Stir-Fried Chicken Livers And Gizzards Wm

One fourth pound Chicken livers
One fourth pound Chicken gizzards
2 teaspoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
One half pound Fresh mushrooms
One half cup Bamboo shoots
1 Onion
2 tablespoon Oil
One half teaspoon Salt
2 tablespoon Oil

1. Cut chicken livers in quarters. Remove fat and outer membrane of
gizzards. Then score with a number of parallel slashes (to speed up
cooking), and also cut in quarters.

2. Combine cornstarch, soy sauce and sherry. Add to livers and gizzards and
toss gently. Let stand 15 minutes, turning occasionally.

3. Sliver fresh mushrooms, bamboo shoots and onion.

4. Heat oil. Add salt, then onion; stirfry a few times. Add mushrooms and
bamboo shoots and stirfry until nearly cooked through (2 to 3 minutes).
Remove vegetables from pan.

5. Heat remaining oil. Add livers and gizzards and stirfry until just
about done (2 to 3 minutes). Return vegetables, stirfrying only to reheat.
Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.