Deep-fried chicken livers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| Cornstarch | ||
| Oil for deep-frying | ||
| Salt and pepper | ||
Directions
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 ½ teaspoon soy sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .