| 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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