| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 2 |
c |
Water |
| 1/2 |
c |
Soy sauce |
| 1 |
tb |
Brown sugar |
| 1/2 |
ts |
Cinnamon |
| 2 |
tb |
Almond meats |
| 2 |
|
Whole scallions |
|
|
Oil for deep-frying |
|
|
Flour |
INSTRUCTIONS
1. Place chicken livers in a saucepan, along with water, soy sauce, sugar
and cinnamon. Bring to a boil; then simmer, covered, 15 minutes. Drain,
discarding liquid, and let cool.
2. Meanwhile mince almond meats and scallions.
3. Heat oil. Dredge livers with flour; then add, half a cup at a time, and
deep-fry until golden. Drain on paper toweling.
4. Serve hot, sprinkled with minced almonds and scallions. VARIATIONS:
1. For the sugar and cimnamon, substitute 1/2 teaspoon salt and 2 or 3
cloves star anise.
2. In step 3, omit the flour. Cut each chicken liver in 5 pieces and wrap
each, along with a whole water chestnut, in half a strip of bacon. Deep-fry
until bacon is crisp. (Omit almond and scallion garnish.)
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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