Chinese Chicken Livers Dxdg05a

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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

8 oz Chicken livers cut in half

1/4 c Lemon juice

1/2 c Soy

1/2 c Flour

3/4 Onion, finely minced

3 tb Vegetable oil

*Ling Mun Gai

1. Combine lemon juice and soy sauce, pour over livers and refrigerated over night

2. Drain livers and dredge in flour

3. Heat oil in wok. Fry livers and onions together until livers are golden brown

From: Jane Harris. MM:MK VMXV03A.

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