Ingredients
- 1 ½ pounds fresh chicken livers
- 3 ½ quarts water
- ½ cup China black tea leaves tied in a square of cheesecloth
- ¼ cup rice wine
- ¼ cup soy sauce
- 4 whole star anise
- 6 slices fresh ginger root, peeled
6 servings
Preparation
- Lightly rinse the chicken livers, drain thoroughly and separate the lobes.
- Heat two quarts of water until boiling and blanch the livers for about two minutes. Drain.
- In a heavy saucepan combine the remaining 1 1/2 quarts of water with the tea leaves, rice wine and soy sauce. Lightly smash the anise and ginger root with the side of a cleaver and add them. Simmer this mixture for 20 minutes.
- Add the chicken livers and once the mixture returns to a simmer cook for 15 minutes. Remove from heat and allow the chicken livers to cool in the liquid.
- Remove the cooled livers from the cooking liquid and slice them thin. Serve cold or at room temperature on slices of toast or in a salad.
Dining and Cooking