| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 1/2 |
lb |
Chicken livers |
| 4 |
c |
Water |
| 1/2 |
|
Clove garlic |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"
sauces). Keep warm.
2. Cut chicken livers in two. Boil water and pour over livers to blanch.
Stir once or twice, then drain. Rinse quickly in cold water and drain
again. Mince garlic and ginger root.
3. Heat oil. Add salt, then garlic and ginger; stir-fry a few times. Add
chicken livers and stir-fry 2 minutes.
4. Pour sweet-and-pungent sauce over chicken livers and stir in well. Cook
slowly, 2 to 3 minutes more. Serve at once.
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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