Creole Chicken Liverspoultry 1 lb chicken livers, trimmed 1/3 cup cornstarch 1 oil for deep-frying 1 large mild red onion * 1 pkg frozen green peas, thawed ** 4 single celery stalks, thinly sliced 1 can peeled tomatoes 1 teaspoon crushed dried hot red pepper 1/2 teaspoon dried leaf rosemary 1 teaspoon cornstarch 2 tablespoon water 3 cup hot cooked rice * 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. |
