Pungent Chicken Livers
|Chicken livers||1 Pound|
|Soy sauce||1 Tablespoon|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Minced ginger root||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
Wash livers and cut in half.
Cover with boiling water and let soak 15 minutes.
Drain and dry.
Cut cucumber in half lengthwise and scoop out the seeds.
Slice each half in 1/2-inch pieces.
Cut the carrot in matchlike pieces and slice celery diagonally.
Mix together the soy sauce, cornstarch, sugar, vinegar and water.
Heat the oil in a skillet; add the ginger, garlic and livers.
Saute 3 minutes.
Add the vinegar mixture, salt, pepper, and vegetables, stirring until thickened.
Cover and cook over low heat 5 minutes.