Serves: 6
Total Calories: 40
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 step 2, above, and serve as in step 3.
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Marinated And Deep-Fried Chicken Livers recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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