In this simple dish, with its slightly piquant taste, the livers are partially browned, so that they’re crispy on the outside, but pink inside. As one of the dishes in a Chinese meal, rice would be served with it as usual, but as a main course, noodles or spaghetti would do equally well. A green salad could be served afterward.

Ingredients:

1 1⁄2 pounds (675 grams) chicken livers, trimmed
1 1⁄2 teaspoons cornstarch
6 or 7 tablespoons peanut or corn oil
2 to 2 1⁄2 inches (5 to 6 centimeters) fresh ginger root, peeled and cut into slices
9 or 10 large scallions, sliced diagonally into 1⁄2-inch (1-centimeter) sections, white and green parts separated
1 1⁄2 tablespoons Shaohsing wine or medium-dry sherry

For the marinade:
3⁄4 teaspoon salt
3⁄4 teaspoon brown sugar
1 tablespoon thick soy sauce
10 turns black pepper mill
2 teaspoons Worcestershire sauce
2 teaspoons Shaohsing wine or medium-dry sherry

For the sauce:
1 1⁄2 teaspoons cornstarch
6 tablespoons clear stock or water
2 teaspoons thick soy sauce
1 teaspoon Worcestershire sauce

Directions:

Slice each liver into 2 or 3 pieces. Place in a colander to wash and drain well. Put into a large bowl.

Prepare the marinade: Add the salt, sugar, soy sauce, pepper, Worcestershire sauce and wine or sherry to the livers. Stir to mix well and let marinate for 1 to 2 hours, stirring occasionally.

Prepare the sauce: Put the cornstarch in a small bowl, stir in 2 tablespoons of the stock or water and blend until smooth. Add the soy and Worcestershire sauces, and stir in the remaining stock or water. Just before ready to cook, sprinkle the livers with the cornstarch and stir to coat well.

Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the ginger and white scallions and let them sizzle. As soon as the scallions take on color, add the livers and brown for about 2 minutes, turning once or twice with a wok scoop or metal spatula to prevent sticking. Sprinkle with the wine or sherry, and when the sizzling has died down, lower the heat, cover and cook for about 2 minutes. Turn the livers over, add the green scallions, cover and continue to cook for about 2 more minutes.

Pour the well-stirred sauce over the livers and stir until it thickens. Transfer to a warm serving plate. Serve immediately

Note: If pressed for time, instead of marinating the livers, pierce them with a fork to let the marinade permeate. Serves 4 as a main course; 8 with 3 or 4 other dishes.