|
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. |
|