Chinese Chicken Livers
Yield
8 servingsPrep
10 minCook
25 minReady
6 hrsTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chicken livers
cut in half |
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
soy
|
* |
| ½ | cup |
all-purpose flour
|
|
| ¾ | each |
onions
finely minced |
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chicken livers
cut in half |
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
soy
|
* |
| 118 | ml |
all-purpose flour
|
|
| 0.8 | each |
onions
finely minced |
|
| 45 | ml |
vegetable oil
|
|
Directions
Combine lemon juice and soy sauce, pour over livers and refrigerated over night.
Drain livers and dredge in flour.
Heat oil in wok.
Fry livers and onions together until livers are golden brown
