Serves: 6
Total Calories: 44
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:
* For the sugar and cinnamon, substitute 1/2 teaspoon salt and 2 or 3 cloves star anise.
* 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.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Simmered And Deep-Fried Chicken Livers recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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