Recipe by pearliegirlie
This is a very simple and delicious dish to serve over white/jasmine rice for chicken liver lovers! Credit goes to my mommy, Pat.
Top Review by Goody2shz
This was pretty good tasting but by the time it was finished cooking, the onions were soft and mushy, not exactly the way we like our stir-fries. Next time I think I would stir-fry the onions as directed, then remove them from the pan while I stir-fried the livers, returning them to the pan once the livers were done cooking in the chicken broth/oyster sauce liquid. I would also stir-fry a clove or two of fresh garlic with the onions, and add a little rice wine or dry sherry to chicken broth. A drop or two of sesame oil would probably be delicious. I think I'll try that next time. Thanks for the recipe.
- 1 lb chicken liver (drained and rinsed thoroughly)
- 1 medium onion (cut into slivers)
- 3 sprigs green onions (cut into 1 inch-long sections)
- 2 tablespoons vegetable oil (or other cooking oil)
- 3 tablespoons oyster sauce
- 1 teaspoon black pepper
- 1⁄2 cup chicken broth
Directions See How It's Made
- Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.
- Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.
- Add the chicken broth, oyster sauce and black pepper and stir thoroughly.
- Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).
- Serve over steamed white/jasmine rice and enjoy!