Ingredients:

½ pound chicken livers

¼ pound chicken gizzards

2 tbsp cornstarch

2 tbsp soy sauce

2 tbsp special oil

½ tbsp sugar

¼ tbsp freshly ground black pepper

6 cups hot chicken broth

1 pound spinach, washed, drained and shredded or

1 package frozen spinach, thawed and chopped

1 tbsp powdered ginger

Procedure:

Wash livers, removing any discolored areas; cut in half. Wash and scrape the gizzards; cut away any fat, then cut crosswise in thin slices. Toss the livers and gizzards with the cornstarch and soy sauce.

Heat the oil in a saucepan; add the liver mixture and cook 1 minute. Add the sugar, pepper, broth, spinach and ginger. Cover loosely and cook over low heat 30 minutes.

Serves 6.

Per serving

Calories 150

Saturated fat 1.3 gram

Polyunsaturated fat 3.3 gram

Total fat 6.9 gram

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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