The "pancake". To follow..... the "topping"

The process involves two procedures:
a.    Preparation of the noodle pancake
b.    Preparation of the topping

  • 500 gm (~1 lb) chicken livers
  • 1 small onion
  • 60 ml (1/4 cup) celery
  • 6 tablespoons oil
  • 120 ml (1/2 cup) stock
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 250 gm (~1/2 lb) egg noodles


Noodle Pancake:
  1. Bring a large saucepan of water to a boil. Add the noodles and cook until tender; drain. Spread the noodles on a large rimmed baking sheet and pat dry.
  2. In a large skillet or wok, heat 2 tablespoons of the oil until shimmering. Add the noodles in an even layer and press with a heavy lid. Cook over moderately high heat until browned and crisp on the bottom, about 10 minutes. Invert the noodle pancake onto the baking sheet.
  3. Add 2 more tablespoons of oil to the skillet and heat until shimmering. Carefully slide the noodle pancake back into the skillet and replace the lid. Cook over moderately high heat until browned on the bottom, about 8 minutes.

  1. Cut each chicken liver in 2 or 3 pieces. Slice onion; sliver celery. 2. Heat oil. Add onion and stir-fry until translucent. Add chicken livers; stir-fry until they begin to change color.
  2. Add celery; stir-fry 2 minutes more.
  3. Add stock and heat quickly. Then cook, covered, over medium heat until done (2 to 3 minutes).
  4. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then stir in to thicken. Pour mixture over noodle pancake and serve.