Glazed Chicken Livers


Preparation info
  • Serves


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

    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.


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


    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