| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Appetizers, Dim sum, Chicken |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Chicken livers cut in half |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Soy |
| 1/2 |
c |
Flour |
| 3/4 |
|
Onion, finely minced |
| 3 |
tb |
Vegetable oil |
INSTRUCTIONS
*Ling Mun Gai 1. Combine lemon juice and soy sauce, pour over livers and
refrigerated over night 2. Drain livers and dredge in flour 3. Heat oil in
wok. Fry livers and onions together until livers are golden brown Posted
by Jane Harris. MM:MK VMXV03A.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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