Spiced Chicken Livers
|Chicken livers||1 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Star anise/1/2 teaspoon anise seed and 1 of 1 inch cinnamon stick||1⁄2|
|Ginger slice||1⁄4 , crushed with the side of a cleaver (Fresh)|
|Green onion||1 , cut in 1-inch lengths (Whole)|
|Crushed red pepper||1⁄4 Teaspoon|
Place livers in a pan, cover with water, and bring just to boiling; drain.
Add soy, the 1/2 cup water, sherry, sugar, star anise, ginger, onion, and red pepper (if used).
Bring just to boiling, cover, and simmer for 15 minutes.
Remove from heat and cool.
Slice livers in bite size pieces, return to stock, and chill for at least 1 hour or as long as 2 days.