Simmered and deep-fried chicken livers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| 2 | cups | Water |
| ½ | cup | Soy sauce |
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Cinnamon |
| 2 | tablespoons | Almond meats |
| 2 | Whole scallions | |
| Oil for deep-frying | ||
| Flour | ||
Directions
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 ½ 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, .