HÜHNERLEBER m. ZWIEBELN

Chicken Liver with Onions

300 g chicken livers
2 tbsp. rice wine (or the dry sherry)
2 tabsp. soy sauce
2 tsp. cornstarch
300 g onions
1 green bell pepper
4 tbsp. oil
200 ml chicken soup
salt and pepper

 

Wash and drain chicken liver and prepare. Mix well rice wine, 1 tablespoon soy sauce and 1 tsp. cornstarch in a bowl and marinate the liver in at least 5 minutes.
Peel the onions and cut into 3 cm pieces. Remove seeds and stalk from the bell pepper and cut into 3 cm pieces.
Heat 2 tbps. of oil in the wok and fry the chicken livers with stirring 3 minutes then remove.
Pour the remaining oil, add onions and bell pepper pieces. Season with 2 tbsp. soy sauce, salt and pepper and fry for a few minutes while stirring. Chicken liver and cook everything deglaze with chicken soup. By stirring and bring to a boil. Mix 1 tsp. cornstarch with a little water and thicken the sauce with it.

 

     
     
 

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