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, .

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