I may be in the minority here, but I love chicken livers no matter
how they're cooked. This traditional Chinese preparation is no exception.

Chinese Chicken Livers with Snow Peas

1 lb (450 g) fresh snow peas (mangetouts), trimmed
1 lb (450 g) chicken livers, trimmed
3 Tbsp (45 ml) soy sauce
2 Tbsp (30 ml) rice wine or dry sherry
2 tsp (10 ml) cornstarch (cornflour)
1 tsp (5 ml) sugar
2 Tbsp (30 ml) peanut or vegetable oil
1 Tbsp (15 ml) finely chopped fresh ginger
3-4 scallions (spring onions), green and white parts, cut into 1-inch pieces
Salt and freshly ground pepper to taste

Drop the snow peas into boiling salted water and cook for 30 seconds. Drain and
rinse - they should be bright green - and set aside. Combine the chicken livers,
soy sauce, rice wine, cornstarch, and sugar in a small bowl and toss to combine
thoroughly. Heat the oil in a wok or large heavy skillet over high heat. Add the
ginger and scallions and stir-fry for 30 seconds. Add the chicken livers and
stir-fry until they are firm and brown, 4 to 5 minutes. Add the snow peas and
stir-fry just until they are heated through, about 1 minute. Adjust the seasoning
with salt and pepper. Serves 4 to 6.
You can use one of the commercially prepared Chinese five-spice powders in this
dish if you like, but the mixture of spices in this recipe will give the dish a
brighter, more distinctive flavor.

Jenn B aka Mom2Sam and Tiny
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