Szechuan Chicken Livers
Try this Szechuan Chicken Livers recipe.
Try this Szechuan Chicken Livers recipe.
- 1 tablespoon worcestershire sauce
- 1/2 lb fresh mushrooms sliced
- 3 tablespoons cornstarch
- 2 onions, thinly sliced
- 4 tablespoons flour
- 3 tablespoons olive oil (separated)
- 1 lb fresh chicken liver trimmed, halved and dusted with flour
- 3 tablespoons brandy (i use brandy) or 3 tablespoons madeira win
- 1 (284 ml) can beef broth
- 3 tablespoons szechuan chili sauce
- Carbohydrate 14.7980037119286 g
- Cholesterol 0 mg
- Fat 0.194276757250643 g
- Fiber 0.593990461796323 g
- Protein 1.75980052912834 g
- Saturated Fat 0.0246505898876158 g
- Serving Size 1 1 6 if used in crepes or omelets Units US (187g)
- Sodium 44.7549523971171 mg
- Sugar 14.2040132501323 g
- Trans Fat 0.089584493075 g
- Calories 64 calories
Step-by-step
- Heat 1 tbsp oil in skillet.
- Saute Mushrooms, medium heat until they start to turn golden and release their moisture. Remove to a bowl.
- Add 2 tbsp oil to skillet.
- Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
- Brown onions, remove and place in the bowl with the liver etc.
- Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
- Add the cornstarch mixture, reduce heat.
- Stir until the sauce is smooth and thickened.
- Add liver, mushrooms, onions and brandy.
- Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
- Do not overcook the livers.
- Serve over rice or pasta.
A Busy Mom's Quick and Delicious Szechuan Chicken Livers
Life as a working mom is a whirlwind. Between school runs, work deadlines, and keeping the house tidy, finding time for anything, let alone a fancy dinner, often feels impossible. Yet, I believe nourishing meals shouldn't be sacrificed on the altar of busy schedules. That’s why I love recipes that are both flavorful and quick, like this Szechuan Chicken Livers dish.
I stumbled upon this recipe during a particularly frantic week – one of those weeks where even ordering takeout felt too daunting. The ingredients were mostly staples I already had in my pantry, and the preparation time was surprisingly short. The result? A fantastically flavorful meal that the whole family devoured. The slightly sweet, intensely savory sauce, with a satisfying kick of Szechuan heat, made this chicken livers dish a weeknight winner. My kids, who are usually picky eaters, couldn't get enough!
The beauty of this recipe lies in its simplicity. The chicken livers are quickly seared to perfection, and then tossed in a luscious sauce made with beef broth, cornstarch, and the magic ingredient: Szechuan chili sauce. The addition of mushrooms and onions adds depth of flavor and a pleasing textural contrast. A splash of brandy (or Madeira wine, if you prefer) elevates the dish to new heights. I love how the brandy adds a warm, slightly nutty flavor that complements the other elements perfectly.
This Szechuan Chicken Livers recipe isn’t just about speed and taste; it's also about versatility. Serve it over fluffy rice for a comforting meal, or try it with pasta for a fun twist. I've even been known to use the leftover sauce to create a delicious glaze for chicken or vegetables. The possibilities are endless! It's a recipe that's become a regular in my dinner rotation, a true testament to its efficiency and deliciousness.
Tips for Success:
Don't Overcook the Livers: This is crucial. Overcooked livers are tough and rubbery. Cook them just until they're browned on the outside and cooked through in the center. A quick sear followed by a few minutes in the sauce is all you need.
Adjust the Spice Level: The amount of Szechuan chili sauce is easily customizable. If you prefer a milder flavor, start with less and add more to taste. If you like things fiery hot, feel free to add more for an extra kick.
Fresh Ingredients Matter: Using fresh chicken livers and mushrooms makes a world of difference. The flavor is more intense, and the texture is superior.
This Szechuan Chicken Livers recipe is more than just a meal; it’s a symbol of how even the busiest of lives can embrace delicious, home-cooked food. It's a recipe that saves time, tastes amazing, and leaves everyone feeling satisfied. So, the next time you’re short on time but craving a flavorful dinner, give this recipe a try. You won’t be disappointed!
Beyond its practicality, this recipe embodies a sense of accomplishment. Knowing that I can whip up such a delicious and impressive meal in a short time, even on a busy weeknight, fills me with a sense of pride and satisfaction. It proves that even amidst the chaos of motherhood and a demanding career, I can still nourish my family with delicious, home-cooked meals. And for a busy mom like me, that's priceless.
I encourage you to experiment with this recipe and make it your own. Add other vegetables, try different types of rice, or explore alternative sauces. The beauty of cooking is in its adaptability. So, embrace the journey, have fun with it, and enjoy the delicious results. And remember, a happy cook makes a happy family.
