INGREDIENTS

INSTRUCTIONS

1. Boil water and pour over chicken livers. Stir a few times, then drain.
Rinse quickly with cold water and drain again.
2. In a saucepan, combine soy sauce, sherry, sugar and remaining water;
bring slowly to a boil.
3. Meanwhile cut scallion in 1/2-inch sections; shred ginger root. Then add
to pan along with livers, star anise and peppercorns. Heat quickly; then
simmer, covered, 10 minutes.
4. Turn off heat. Let stand 5 minutes more, without removing lid. Drain,
discarding sauce.
5. Refrigerate livers to chill. Cut in bite-size pieces and serve.
NOTE: When preparing this dish a day or two ahead, refrigerate the livers
in sauce until ready to serve. VARIATIONS:
1. For the peppercorns, substitute 1/4 teaspoon crushed red peppers.
2. Omit step 1. Combine steps 2 and 3, adding all the ingredients to
saucepan, except the water. Bring to a boil, gently stirring. Then add the
water and bring to a boil again. Pick up steps 4 and 5.
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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