Instructions: Clean the livers and discard any connecting membranes.

Dry them well on kitchen paper.

Combine the marinade ingredients with the chicken livers and let the livers marinade for about 30 minutes or more.

Drain the livers in a colander and discard the marinade.

Dry them with kitchen paper and lightly dust with the plain flour.

Heat the oil in a deep frying pan or large wok until it is hot.

Fry small batches of the livers at a time until they are crisp and brown. (Each batch should take about 23 minutes to reach this point.)

Drain the cooked livers on kitchen paper.

Transfer about 1 tablespoon of the oil in which you have cooked the livers to a clean wok or frying pan.

Fry the ginger for a few seconds and then add the other sauce ingredients and bring the sauce to a simmer.

Return the livers to the pan and quickly stir fry them in this sauce for about 4 minutes until they are thoroughly coated and are firm to the touch.

Serve immediately or if you prefer let them cool and put them in the refrigerator.

They are delicious cold and make a wonderful addition to a cold meat platter.

Good when served cold and is perfect for picnics.

Serves 4

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