Instructions: 1. Boil water and pour over chicken livers. Stir a few times, then drain.

Rinse quickly with cold water and drain again.

2. In a saucepan, combine soy sauce, sherry, sugar and remaining water; bring slowly to a boil.

3. Meanwhile cut scallion in 1/2-inch sections; shred ginger root. Then add to pan along with livers, star anise and peppercorns. Heat quickly; then simmer, covered, 10 minutes.

4. Turn off heat. Let stand 5 minutes more, without removing lid. Drain, discarding sauce.

5. Refrigerate livers to chill. Cut in bite-size pieces and serve.

NOTE: When preparing this dish a day or two ahead, refrigerate the livers in sauce until ready to serve. VARIATIONS:

1. For the peppercorns, substitute 1/4 teaspoon crushed red peppers.

2. Omit step 1. Combine steps 2 and 3, adding all the ingredients to saucepan, except the water. Bring to a boil, gently stirring. Then add the water and bring to a boil again. Pick up steps 4 and 5.

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