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  Recipe Home » Poultry » Creole Chicken Livers
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  Creole Chicken Livers
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 215
Ingredients:
1 lb Chicken Livers, Trimmed
1/3 cup Cornstarch
Oil for deep-frying
Large Mild Red Onion *
1 package Frozen Green Peas, Thawed **
4 each Celery Stalks, Thinly Sliced
1 can Peeled Tomatoes
1 tsp Crushed Dried Hot Red Pepper
1/2 tsp Dried Leaf Rosemary
1 tsp Cornstarch
2 tbsp Water
3 cup Hot Cooked Rice
Instructions:
* chopped ** (10-oz.) Pat livers dry with paper towels. Roll livers
in 1/3 cup cornstarch. Shake off excess. Pour oil for deep-frying
into wok until 1-1/2 inches deep in center. Heat oil to 350 F. Fry
half of coated livers at a time in hot oil until crisp and browned on
all sides. drain on paper towels. Pour all but 2 tablespoons oil from
wok. Place wok over high heat. Add onion, peas and celery. Stir-fry 1
minute. Add tomatoes with juice. Use a wooden spoon to cut tomatoes
into pieces. Add red pepper and rosemary. Bring to a boil. educe heat
to low. Cover wok; simmer 5 minutes. Combine 1 teaspoon cornstarch
and water. Stir into tomato mixture until sauce thickens. Add cooked
livers. Stir only until hot. Serve over rice. Makes 4 servings.
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