Name: Glazed Chicken Livers (醋溜鷄肝)
Yield: Serves 4 as a single appetizer; more with an assortment. It also makes a delicious main dish.
Cuisine: Chinese
Ingredients: 2 tablespoons sugar; 2 tablespoons dark soy sauce; 2 tablespoons oil; 1 tablespoon dark soy sauce; 1 tablespoon cider vinegar; 1 tablespoon sesame oil; 1 tablespoon dry sherry; 1 pound chicken livers; 2 quarter-sized slices peeled ginger; 1 small whole scallion, cut into 3 pieces

Preparation info

Serves
4
as a single appetizer; more with an assortment. It also makes a delicious main dish.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

These dark, gleaming chicken livers have a mellow flavor with a whiff of vinegar and a glaze that clings.

Ingredients

1 pound chicken livers
2 quarter-sized slices peeled ginger
1 sma

Asia
China
Starter

Method

Cut each chicken liver in two, and place them in a small pot with the ginger, scallion, and soy sauce; pour boiling water over them to cover. When it boils again, turn heat to low, cover, and simmer for 5 minutes. Drain the livers and discard the ginger and scallion.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Toss in the chi