1 lb Chicken livers
1 sm Onion
1/4 c Celery
2 tb Oil
1/2 c Stock
1 tb Cornstarch
1 tb Soy sauce
2 tb Water
1. Cut each chicken liver in 2 or 3 pieces. Slice onion; sliver celery.
2. Heat oil. Add onion and stir-fry until translucent. Add chicken livers;
stir-fry until they begin to change color.
3. Add celery; stir-fry 2 minutes more.
4. Add stock and heat quickly. Then cook, covered, over medium heat until
done (2 to 3 minutes).
5. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then
stir in to thicken. Pour mixture over noodle pancake and serve.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,
Yields
4 Servings