An adaptation of a traditional Chinese dish, Sweet and Sour Liver is easy to make – and tastes absolutely delicious. Serve with rice for a light lunch or supper, or as part of a formal Chinese meal.
1 ½ lb. lambs’ liver, cut into
2-inch pieces sufficient vegetable oil for deep-frying
5 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons sugar
4 tablespoons wine vinegar
3 tablespoons sugar
3 tablespoons orange juice
1 tablespoon tomato puree
1 ½ tablespoons soy sauce
1 ½ tablespoons dry sherry
1 tablespoon cornflour , blended to a paste with
5 tablespoons water
In a large, shallow bowl, combine all the marinade ingredients, beating with a fork to mix well. Add the liver pieces and baste well. Set aside at room temperature for 3 hours, basting occasionally. Remove the liver pieces from the marinade and pat them dry with kitchen paper towels. Discard the marinade.
Fill a large, deep-frying pan one-third to serve with meat or fish. full with vegetable oil and set it over moderately high heat. Heat the oil until it reaches 360°F on a deep-fat thermom- eter or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Place the liver pieces in the oil, a few at a time, and cook for 1 minute or until they are brown and crisp. With a slotted spoon, remove the pieces from the’ oil and drain them on kitchen paper towels. Keep warm while you fry and drain the remaining liver pieces in the same way.
In a large saucepan, combine all the sauce ingredients, beating well until they are thoroughly blended. Set the pan over moderate heat and bring the sauce to the boil, stirring constantly. Add the liver pieces to the sauce and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove the pan from the heat and transfer the mixture to a warmed serving dish.
Serve at once.