8 oz chicken livers cut in half
1/4 cup lemon juice
1/2 cup soy
1/2 cup flour
3/4 onion, finely minced
3 tbsp vegetable oil
A Recipe for
Chinese Chicken Livers* Dxdg05a
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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The bagel, an unsweetened doughnut with rigor mortis. |
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If you want to make an apple pie from scratch, you must first create the universe. |
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This Recipe for Chinese Chicken Livers* Dxdg05a is one of thousands in the Recipes-to-go Asian Cookbook.
Life is uncertain. Eat dessert first. |
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
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This is a recipe for Chinese Chicken Livers* Dxdg05a from the recipe cookbook of Recipes-to-go (Asian)
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
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An empty belly is the best cook. |
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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Food Tip |
*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 Posted by Jane Harris. MM:MK VMXV03A.
Serves: 12
Chinese Chicken Livers* Dxdg05a Recipe brought to you by Recipes To-Go