Skillet Rumaki
From notyourmomma 16 years ago
- 50 minutes to make
- Serves 4
Adapted from Jean Anderson's Skillet rumaki with bitter greens. We took out what we didn't like and added the green onions and amped up the ginger quotient. Nice over rice that has been toasted in butter before steaming with sauteed mushrooms
Ingredients
- 8 slices of smoked bacon, cut in small strips shopping list
- 1 1/2 lbs. of chicken livers, washed, trimmed and soaked in milk shopping list
- seasoned flour shopping list
- 2 large garlic cloves minced shopping list
- 2 teaspoons of minced fresh ginger shopping list
- 1 8 ounce can of thinly sliced water chestnuts shopping list
- 1 bunch of green onions, sliced diagonally shopping list
- 1 tbsp of cornstarch mixed wth 1/2 cup of chicken broth shopping list
- 1/2 teaspoon of powdered ginger shopping list
- 1/4 cup of low sodium soy sauce shopping list
- 1 tbsp of brown sugar shopping list
- 2 tbsp of butter shopping list
- 1 cup of raw rice shopping list
- 4 ounces of fresh mushrooms sliced shopping list
- 2 cups of chicken broth shopping list
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.
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