Marinated and deep-fried chicken livers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ½ | cup | Flour |
| ¼ | cup | Water |
| Oil for deep-frying | ||
Directions
1. 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.
3. In a bowl, blend flour and water to a paste. Add livers and toss gently to coat.
4. 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, .