Recipe - Simmered And Deep-Fried Chicken Livers

1 pound Chicken livers
2 cup Water
One half cup Soy sauce
1 tablespoon Brown sugar
One half teaspoon Cinnamon
2 tablespoon Almond meats
2 Whole scallions
Oil for deepfrying
Flour

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
deepfry until golden. Drain on paper toweling.

4. Serve hot, sprinkled with minced almonds and scallions. VARIATIONS:

1. For the sugar and cimnamon, substitute One half 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. Deepfry
until bacon is crisp. (Omit almond and scallion garnish.)

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