|Chicken livers||8 Ounce (225 Grams, Fresh Ones)|
|Plain flour||1 Ounce (25 Grams, For Dusting)|
|Oil||5 Fluid Ounce (Preferably Ground Nut Oil, 150 Milliliter)|
|Garlic||2 Teaspoon , finely chopped|
|Fresh ginger||1 Teaspoon , finely chopped|
|Spring onions||1 Tablespoon , finely chopped|
|Sesame oil||1/2 Teaspoon|
|Fresh ginger||1 1/2 Teaspoon , finely chopped|
|Light soy sauce||1 1/2 Teaspoon|
|Dry sherry/Rice wine||1 Teaspoon|
|Cider vinegar/Chinese rice vinegar||1 Teaspoon|
|Sesame oil||1 Teaspoon|
1. Wash and clean the livers discarding any connecting membranes.
2. Pat dry nicely on paper towel.
3. In a bowl put all the marinade ingredients with the chicken livers and let marinade for about 30 minutes or more.
4. Drain the livers in a colander and discard the marinade.
5. Pat dry on paper towel and lightly dust with plain flour.
6. In a deep frying pan or large wok heat oil until it is hot and fry the livers until they are crisp and brown, this can be done in batches (each batch should take about 2-3 minutes to reach this point).
7. Drain on kitchen paper.
8. In another clean pan or wok heat 1 tablespoon of the frying oil.
9. Add ginger fry for a few seconds, add the rest of the sauce ingredients and bring the sauce to a simmer.
10. Add the livers and quickly stir fry them in this sauce for about 4 minutes until they are thoroughly coated and are firm to touch.
11. Serve hot immediately or let them cool and refrigerate. They are delicious when hot and even cold ones are a wonderful addition to the cold meat platter.