Chicken Livers and Green Peppers

Jigan Chao Qingjiaoding

Appears in

By Ellen Schrecker

Published 1976

  • About

The Chinese consider the liver the most precious part of the bird; chicken livers were such a delicacy in Szechwan that Mrs. Chiang’s mother cooked them only for important guests, such as her parents-in-law. Even in Taiwan, chicken livers were expensive. The traditional Szechwanese way of preparing chicken livers is delicious, and, since chicken livers are inexpensive here, Americans can enjoy it often.

This dish can be made either with or without hot peppers. Altho