Chinese Style Liver Onions Recipes

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

LIVER AND BACON WITH ONION GRAVY

Steps:

• Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated. Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½-2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate. Turn down the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often. Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy. Put the liver back in the pan and heat it through in the onion gravy for 2-3 minutes until hot, stirring. Season to taste with salt and pepper. Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.

CHINESE STYLE LIVER & ONIONS

Steps:

• 1. Combine onion, minced garlic, sherry, ginger, & corn Starch in a large bowl. These are most of the main ingredients for the recipe.
• 2. Remove muscle tissue and any gristle & fatty parts from liver. Then cut into small pieces about 1/4 inch strips or as desired. Season beef liver with granulated garlic then Toss beef liver into bowl with onions mixture.
• 3. Toss till coated on all sides.
• 4. Heat oil in large skillet, I used a 16 inch size. When oil is hot, add in the beef liver mixture, & cook until liver is no longer pink. Stirring often until cooked through.
• 5. Now add in the drained mushrooms and bamboo shoots or water chestnuts. Stir to blend into liver mixture. until completely heated through. Add the reserved liquid if more gravy is desired. Allow to cook an additional 5-9 minutes until gravy thickens.
• 6. Now add in 3 tablespoons of Low sodium soy sauce. Stir till blended together.
• 7. Serve while still hot over cooked rice, and garnish with reserved chopped green onions if desired. May need more soy sauce.

BEEF LIVER CHINESE STYLE

Steps:

• Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
• Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
• Remove liver from marinade, shaking off the peppercorns.
• Strain marinade and dispose of solids.
• Combine strained marinade with cornstarch and stock and then set aside.
• Heat oil and saute onions and mushrooms until limp.
• Add onions and mushrooms to marinade.
• Saute liver until lightly coloured.
• Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
• Serve.

LIVER AND ONIONS RECIPE

Steps:

• Place liver in a colander and drain.
• Carefully spread liver pieces out in a pan, set aside.
• Remove ends and skin from onion. Slice to desired thickness.
• Heat a skillet to medium heat and add 2 Tablespoons butter.
• Add sliced onions to the skillet.
• Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
• Remove onions from skillet, set aside.
• Set up a dredge station by placing flour in a dish or bowl.
• Sprinkle liver with Salt, Black Pepper and Paprika to taste.
• Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
• Add oil to skillet, let warm up for about 3 minutes.
• Place liver slices in skillet, brown the bottom for about 3-4 minutes.
• Flip liver slices over, let brown about 3 more minutes, do not over cook.
• You may cut a slice of the liver to test for doneness.
• Serve warm and Enjoy!

MOROCCAN FRIED LIVER AND ONIONS

Steps:

• Gather the ingredients.
• Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.
• In a large bowl, mix the liver with the spices-cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper-, vinegar, and oil and let marinate for 30 minutes, up to two hours.
• In a large skillet, heat the vegetable or​ olive oil over medium to medium-high heat.
• Add the sliced onions , season to taste with salt and pepper, and stir to coat evenly.
• Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.
• If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).
• Transfer the meat and onions to a plate, and return the pan to low heat.
• Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.
• Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.

SAUTED LIVER WITH CHIVES JAPANESE STYLE

Steps:

• Cut up the beef liver into small bite size pieces and then pat dry with paper towels.
• In a bowl add the soy sauce, sake, grated ginger and then add the beef livers (mix with the liquids) and let marinate for about 15 or more minutes, set aside.
• Add to a wok 2 tablespoons peanut oil until hot.
• Then remove the livers from the bowl (retaining the marinade), dredge in the tapioca starch and place into the heated wok. Cook and turn the pieces until almost fully cooked and then remove to a plate.
• Add 1 tablespoon peanut oil to the wok and add the Chinese chives, sauté for about 1 minute.
• Then add back into the wok the livers, the retained marinade and stir-fry briefly... add salt and pepper to taste.
• Enjoy.
• NOTE.:.
• If you use a micro wave to re-heat some leftovers the next day (dish covered in plastic wrap), it will dry out the chives to much and they become to hard for an otherwise nice meal.