| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | lb | Chicken livers |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1/2 | c | Flour |
| 1/4 | c | Water |
| Oil for deep-frying |
INSTRUCTIONS
Cut each chicken liver in 2 or 3 Pieces. 2 Combine soy sauce, sherry, salt and sugar. Add to livers and toss gently. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. In a bowl, blend flour and water to a paste. Add livers and toss gently to coat. Deep-fry as in "Deep-Fried Chicken Livers", and serve as in step 3 of that recipe. VARIATION: In step 2, add to the marinade 1 or 2 slices fresh ginger root, minced; and 1 clove garlic minced. For the white sugar, substitute 2 teaspoons brown sugar. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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