Chicken Livers with Ginger and Sherry
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Brown sugar||1 Teaspoon|
|Grated fresh ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Butter||3 Tablespoon (3/8 Stick)|
|Onion||1 Large, thinly sliced|
|Freshly ground pepper||To Taste|
|Chicken livers||1 Pound, trimmed|
|Cilantro||1 Tablespoon (for garnish)|
Preheat oven to 200°F.
Combine first 4 ingredients in small bowl.
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add onion and saute until browned and crisp, about 20 minutes.
Transfer to platter and keep warm in oven.
Combine flour, salt and pepper in shallow dish.
Dredge livers in flour, shaking off excess.
Melt remaining butter in same skillet over medium-high heat.
Add livers and brown about 1 minute.
Turn livers over and add soy sauce mixture.
Continue cooking, basting frequently until livers are done, about 2 minutes.
Arrange over onion and pour pan juices over