Creole chicken livers

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken Livers, Trimmed
⅓ cup Cornstarch
Oil for deep-frying
Large Mild Red Onion *
1 pack Frozen Green Peas, Thawed **
4 xes Celery Stalks, Thinly Sliced
1 can Peeled Tomatoes
1 teaspoon Crushed Dried Hot Red Pepper
½ teaspoon Dried Leaf Rosemary
1 teaspoon Cornstarch
2 tablespoons Water
3 cups Hot Cooked Rice

Directions

* chopped ** (10-oz.) Pat livers dry with paper towels. Roll livers in ⅓ cup cornstarch. Shake off excess. Pour oil for deep-frying into wok until 1-½ 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.

Source: More Wok Cookery (HP BOOKS) Submitted By LINDA SHORT On 11-01-95

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