Recipe - Deep-Fried Chicken Livers

1 pound Chicken livers
Cornstarch
Oil for deepfrying
Salt and pepper

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 deepfry until
golden. Drain on paper toweling.

3. Serve hot, sprinkled with salt and pepper (or with "Basic PepperSalt
Mix" see recipe), and with a side dip of hot mustard or lemon juice.

NOTE: Chicken livers can be cut in smaller pieces, deepfried 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 One half teaspoon soy sauce.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.