| 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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