This is a variation of my original recipe Recipe #404563 . However, in this recipe the chicken livers are coated which make it slightly crispy and with a nice Cantonese flavor for your tasting pleasure.
Clean the chicken livers by removing the fat and grizzle, if individual pieces have two parts attached then cut in half, rinse under cold water and drain, set aside.
Bring a pot of water to a boil, add the chicken livers, immediately remove from stove and let stand for about 1 or 2 minutes, drain, pat dry with paper towels and set aside.
Marinate- Add in a large bowl the soy sauce, Harveys Bristol Cream, five- spices powder, granulated sugar, 2 tablespoons peanut oil, sesame oil, salt & pepper to taste.
Then add the cleaned and boiled chicken livers to the marinate, let stand for 20-30 minutes, then drain,/discard the marinate and set aside.
Add the beaten egg to the chicken livers and mix well, set aside.
Using a large plate add and spread out the cornstarch for coating the chicken livers.
In a wok or large pan (a Teflon coated pan works well) add 4 or more tablespoons of peanut oil, let the oil heat up but not to the point of smoking (be carefully that the oil does not splatter).
Coat one chicken liver piece and then put into the pan, do the next piece until all the chicken liver pieces are coated and cooking in the pan, (if you have a lot of chicken livers do this step in two stages).
Let the chicken livers fry and separate the pieces as needed (do not turn), after about 2 minutes and when you can see that most of the liver has turned a darker color, turn all of them over in order to cook the second side, allow to cook approximately another 1 to 2 minutes.
Remove the cooked chicken livers and place on a paper towel to drain.
Next place a bed of green salad leaves on a serving plate, then add the chicken livers on top.
Add the lemon wedges on the side. Also, if you would like use toothpicks for each chicken liver piece.
Serve and enjoy!
Instead of a bed of green salad leaves, you can stir-fry some chopped up green peppers and onions with a little soy sauce, spices of choice and peanut oil. Then place the stir-fried vegetables on a serving plate and add chicken livers on top (no toothpicks needed).