Fried Duck Liver
|Duck liver||8 , sliced|
|Garlic||1⁄2 Clove (2.5 gm)|
|Bamboo shoot||1 , shredded|
|Soy sauce||4 Tablespoon|
|Sesame seed oil||1 Teaspoon|
|Chicken stock||6 Tablespoon|
|Cornstarch||1 Teaspoon, mixed with water|
|Water||2 Tablespoon, mixed with cornstarch|
Mix the pepper and salt with the cornstarch and coat the liver with it.
Heat a pan with the oil and when it is very hot fry the liver for 1 minute.
Remove the liver and drain it well.
Add the garlic, ginger and scallion and saute till the scallion is lightly browned.
Add the bamboo shoot, mushrooms, soy sauce, sugar, sesame seed oil and chicken stock and let it simmer for 2 minutes.
Return the liver to the pan and when it is hot, add the sherry and the thickening and cook till it becomes smooth and thick.
Serve at once in a shallow bowl