1. Cut each chicken liver in 2 or 3 Pieces. 2 Combine soy sauce, sherry, salt and sugar. Add to livers and toss gently. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. 3. In a bowl, blend flour and water to a paste. Add livers and toss gently to coat. 4. Deep-fry as in "Deep-Fried Chicken Livers", and serve as in step 3 of that recipe. VARIATION: In step 2, add to the marinade 1 or 2 slices fresh ginger root, minced; and 1 clove garlic minced. For the white sugar, substitute 2 teaspoons brown sugar. From
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 6|
|Calories from Fat: 34 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 257.6mg||79 %|
|Sodium 137.6mg||5 %|
|Potassium 196.9mg||5 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10.8g|
|Protein 14.1g||20 %|
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Calories per serving: 142
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