Sweet and Sour Liver
This traditional Chinese recipe is a favorite among kids and adults alike. Many Chinese families will have this dish on their table at least once a month.
Ingredients
- 1 1/2 lb Lambs' liver cut into 3 inch x 2 inch pieces
- Sufficient vegetable oil for deep-frying
for the marinade
- 5 Tbs Soy sauce
- 2 Tbs Rice wine or dry sherry
- 2 tsp Sugar
for the sauce
- 4 Tbs Wine vinegar
- 3 Tbs Sugar
- 3 Tbs Orange juice
- 1 Tbs Tomato puree paste
- 1 1/2 Tbs Soy sauce
- 1 1/2 Tbs Rice wine or dry sherry
- 1 Tbs Cornflour cornstarch, blended with 5 Tbs water
Instructions
- Combine all the marinade ingredients in a large shallow bowl. Add the liver pieces and baste well. Set aside at room temperature for 3 hours, basting occasionally. Remove from the marinade and pat dry with kitchen towels. Discard the marinade.
- Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Carefully lower the liver pieces into the oil, a few at a time, and fry for 1 minute or until they are brown and crisp. Remove from the oil and drain on kitchen towels.
- Combine all the sauce ingredients in a large saucepan and bring to the boil, stirring constantly. Add the liver pieces to the sauce and cook, stirring constantly, until the sauce thickens and becomes translucent.
- Transfer the mixture to a warmed serving dish and serve at once.
Calories: 217 kcal
Carbohydrates: 13 g
Protein: 25 g
Fat: 6g
Saturated Fat: 2 g
Cholesterol: 421 mg
Sodium: 1171 mg
Potassium: 435 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 27940 IU
Vitamin C: 9 mg
Calcium: 15 mg
Iron: 9 mg