| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | lb | Chicken livers |
| Cornstarch | ||
| Oil for deep-frying | ||
| Salt and pepper |
INSTRUCTIONS
1. Cut each chicken liver in 2 or 3 pieces. Dredge lightly in cornstarch. 2. Heat oil. Add livers, about half a cup at a time, and deep-fry until golden. Drain on paper toweling. 3. Serve hot, sprinkled with salt and pepper (or with "Basic Pepper-Salt Mix" see recipe), and with a side dip of hot mustard or lemon juice. NOTE: Chicken livers can be cut in smaller pieces, deep-fried as above, and then served, speared on toothpicks, as hors d'oeuvres. VARIATION: Instead of dredging livers in cornstarch, toss gently in a mixture of 1 egg white, 1 tablespoon cornstarch, 1 teaspoon sherry and 1/2 teaspoon soy sauce. 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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