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cooking time: 9 minutes
Ingredients
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4 chicken livers
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6 canned water chestnuts
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3 tablespoons oil
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1 small onion, thinly sliced
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3 tablespoons bamboo shoots, sliced
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1 teaspoon soy sauce
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1/2
teaspoon salt
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1/2
teaspoon Ve-Tsin
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1/2
teaspoon sugar
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140 ml chicken stock (or water with a
bouillon cube)
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1 teaspoon corn flour
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2-3 tablespoons cold water
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57 grams whole almonds, blanched, roasted
Method
1. Bring the livers to the boil in enough salted water to cover, cook
for 3 minutes, drain, cool and slice.
2. Slice the water chestnuts thinly.
3. Heat oil, fry onion for 1 minute.
4. Add chicken livers, water chestnuts and bamboo shoots. Cook for 1
minute.
5. Season with soy sauce, salt, Ve-Tsin and sugar. Moisten with stock,
stir. Cook for 2 minutes.
6. Dilute corn flour with cold water, stir into the pan, cook for 1
minute.
7. Add almonds, cook together for l minute and serve.
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