How to make it

  • Melt two tablespoons of butter in heavy bottom skillet, add rice and toast over medium heat.
  • Add mushrooms and wilt.
  • Add chicken broth, 1 tsp of salt and 1/2 tsp of pepper.
  • Cover and reduce heat to very low. Cook 20 minutes.
  • While the rice coooks, fix the livers.
  • Soak the chicken livers in some milk while you chop the onions and mince the garlic.
  • Drain, pat dry and dust with seasoned flour lightly.
  • Cook the bacon in the skillet until crispy, remove from the pan, leaving the drippings.
  • Add the livers, the garlic and fresh ginger to the hot skillet and cook until lightly browned, 5 to 6 minutes.
  • Add the water chestnuts and green onions, then blend the cornstarch,chicken broth, powdered ginger, soy sauce and brown sugar and add to the pan.
  • Cook until it bubbles and thickens slightly
  • Serve over the cooked rice and wilted mushrooms.

Reviews & Comments 5

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  • modelsmom 10 years ago
    Well, I don't like chicken livers, but I'm going to try this with chicken tenderloins. Thanks for another great idea!
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  • jenniferbyrdez 10 years ago
    Yeah, baby.
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  • krumkake 10 years ago
    Notcho, you did it again...made me drool. This sounds so delicious, I can't wait to try it. What a great new way to prepare our beloved chicken livers - so few people I know like them, but if they ever tried them like this, I bet they would. Great post - thank you!!
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  • mrspotatohead 10 years ago
    You just made my day! Thanks for posting this!
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  • gingerlea 10 years ago
    I love Chick livers but the only way hubby will eat them is in giblet gravy. He is such a woosey!!!!!!!
    Was this review helpful? Yes Flag

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