1. Place chicken livers in a saucepan, along with water, soy sauce, sugar and cinnamon. Bring to a boil; then simmer, covered, 15 minutes. Drain, discarding liquid, and let cool. 2. Meanwhile mince almond meats and scallions. 3. Heat oil. Dredge livers with flour; then add, half a cup at a time, and deep-fry until golden. Drain on paper toweling. 4. Serve hot, sprinkled with minced almonds and scallions. VARIATIONS: 1. For the sugar and cimnamon, substitute 1/2 teaspoon salt and 2 or 3 cloves star anise. 2. In step 3, omit the flour. Cut each chicken liver in 5 pieces and wrap each, along with a whole water chestnut, in half a strip of bacon. Deep-fry until bacon is crisp. (Omit almond and scallion garnish.) From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.