Szechuan Chicken Livers

Recipe by Bergy
READY IN: 30mins




  • Heat 1 tbsp oil in skillet.
  • Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
  • Add 2 tbsp oil to skillet.
  • Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
  • Brown onions, remove and place in the bowl with the liver etc.
  • Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
  • Add the cornstarch mixture, reduce heat.
  • Stir until the sauce is smooth and thickened.
  • Add liver, mushrooms, onions and brandy.
  • Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
  • Do not overcook the livers.
  • Serve over rice or pasta.