Curried Chicken Livers
|Chicken livers/Mixture of chicken livers, trimmed, and chicken hearts, trimmed and cut into halves||14 Ounce, trimmed|
|Brown sugar||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Meat stock||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
|Onion||1 Medium, sliced|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Ginger root||2 Inch, peeled, finely chopped and lightly crushed|
|Garlic||2 Clove (10 gm), lightly crushed and finely chopped|
|For soy sherry marinade|
|Soy sauce||2 Tablespoon|
|Dry sherry/Dry white wine||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
Mix the marinade ingredients in a bowl and add the livers, or livers and hearts.
In another bowl, dissolve the cornstarch, brown sugar and curry powder in the stock and set the mixture aside.
Marinate the livers, or hearts and livers, for 20 minutes.
Then drain them and pat them dry.
In a deep fryer, heat all except 1 tablespoon [15 ml.] of the oil until it reaches 320° F. [160° C] on a deep frying thermometer.
Deep fry the livers, or livers and hearts, for two to three minutes.
Remove them with a skimmer and drain them on paper towels.
Arrange them on a serving dish and keep them warm.
Heat the remaining tablespoon of oil in a skillet.
Add the onion, mushrooms, ginger, if using, and the garlic.
Stirring constantly, saute the vegetables for two minutes.
Add the flavored stock and slightly reduce the heat.
Cook for a few minutes, stirring gently.
When this sauce thickens, pour it over the livers, or livers and hearts, and serve immediately.