Ingredients:
1 lb chicken livers, trimmed
1/3 cup cornstarch
1 oil for deep-frying
1 large mild red onion *
1 package frozen green peas, thawed **
4 celery stalks, thinly sliced
1 can peeled tomatoes
1 tsp crushed dried hot red pepper
1/2 tsp dried leaf rosemary
1 tsp cornstarch
2 tbsp water
3 cup hot cooked rice
Instructions:
* 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.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Creole Chicken Livers Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
