Serves: 6
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 a pepper-salt mix--see Seasonings and Sauces, Basic Pepper-Salt Mix), 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 1/2 teaspoon soy sauce.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Chicken Livers recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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