INGREDIENTS

INSTRUCTIONS

Cut each chicken liver in 2 or 3 pieces. Dredge lightly in  cornstarch.
Heat oil. Add livers, about half a cup at a time, and  deep-fry until
golden. Drain on paper toweling. 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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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 0g
Protein: <1g