Here is a delicious hors d’oeuvre, served warm or cold. It can be made several days in advance and refrigerated, making it particularly good party fare.
Trim and cut the livers into bite-size pieces. Combine the water and salt in a small bowl and soak the liver pieces for about 20 minutes. Remove and pat them dry with paper towels or a cloth.
Prepare the ginger juice by peeling and grating a knob of fresh ginger. Squeeze the gratings to release the juice. Cut the scallions into
In a skillet, sauté the livers in vegetable oil over medium-high heat. Add the scallions and ginger juice as the livers begin to change color. Continue to sauté for a few more minutes, stirring frequently. Add the rice wine, syrupy rice wine, soy sauce and sugar, and lower the heat. Stir for even distribution of seasonings, and simmer for 5–6 minutes, uncovered, or until most of the liquid has been reduced.
For a glazed effect, return the skillet to very high heat and shake and toss the livers in the fast-reducing liquid. Sprinkle on
© 1986 Elizabeth Andoh. All rights reserved.