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Creole Chicken Livers


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

* 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



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