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Sweet & Sour Chicken Livers

1 lb chicken liver

1 T soy sauce
2 T dry white wine
1 t sugar
1 green onion, minced
salt, pepper

1/2 c flour
oil for deep frying

1/2 cup clear chicken soup or bouillon
1 T honey
2 T sugar
3 T vinegar
1 T soy sauce
2 T dry white wine
1 clove garlic, minced
1/2 t grated ginger
2 T tomato paste
1 t tabasco or hot pepper sauce
salt, pepper

1 T cornstarch
1/4 c water
1 green onion, minced
1/4 c roasted almonds, coarsely chopped
sesame oil

Cut each liver in two, clean from fat, tendons, etc. Mix marinade
ingredients, pour over livers and let stand 30 minutes or more.
If using frozen liver, make sure it is completely thawed.

Drain liver, dredge each piece in flour, and deep fry. Do not
overcook. Drain on paper towels.

Put sauce ingredients in a small pan, bring to a boil stirring
constantly. Mix cornstarch and water and add to the sauce to
thicken it.

Pour half the sauce into a serving plate, arrange liver pieces on
the sauce, and pour remainder of sauce over the liver. Sprinkle
green onion, almonds, and a few drops of sesame oil over everything.


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