Title: Simmered Chicken Livers
Categories: Poultry
Yield: 4 Servings

4 c Water
1 lb Chicken livers
1/2 c Soy sauce
1/4 c Sherry
1 tb Sugar
1/2 c Water
1 Scallion stalk
2 Or
3 sl Fresh ginger root
2 Cloves star anise
1/4 ts Peppercorns

1. Boil water and pour over chicken livers. Stir a few times, then drain.
Rinse quickly with cold water and drain again.

2. In a saucepan, combine soy sauce, sherry, sugar and remaining water;
bring slowly to a boil.

3. Meanwhile cut scallion in 1/2-inch sections; shred ginger root. Then add
to pan along with livers, star anise and peppercorns. Heat quickly; then
simmer, covered, 10 minutes.

4. Turn off heat. Let stand 5 minutes more, without removing lid. Drain,
discarding sauce.

5. Refrigerate livers to chill. Cut in bite-size pieces and serve.

NOTE: When preparing this dish a day or two ahead, refrigerate the livers
in sauce until ready to serve. VARIATIONS:

1. For the peppercorns, substitute 1/4 teaspoon crushed red peppers.

2. Omit step 1. Combine steps 2 and 3, adding all the ingredients to
saucepan, except the water. Bring to a boil, gently stirring. Then add the
water and bring to a boil again. Pick up steps 4 and 5.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.