Deep-Fried Chicken Livers
|Chicken livers||8 , cut in half|
|Soy sauce||3 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Pepper white||1⁄8 Teaspoon|
Marinate the chicken livers in a mixture of soy sauce and sheny for 15 minutes.
Sift the baking powder with the flour and blend with the water.
Coat liver with the mixture and let it stand for a few minutes.
Heat a pan with 1 inch of oil and when it is hot add the liver and fry it for 2 minutes.
Remove and drain.
Place on a shallow dish and sprinkle with white pepper.