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1
Remove the legs from the chicken and remove all the surrounding skin.
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2
Cut each leg into two pieces, separating the drumstick from the thigh.
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3
Set the pieces aside.
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4
Cut the two wings from the chicken at the shoulder joints and set them aside.
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5
Pull off the skin from the chicken breasts and remove them from the carcass.
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6
Set them aside.
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7
(Freeze the chicken neck and carcass bones for use in stock; either discard the skin or make it into crackling by spreading it out on a cookie sheet and cooking it in a 400-degree oven for 20 to 25 minutes, until crisp.)
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8
Halve the chicken liver and place the pieces with the drumsticks, thighs, breasts, wings and gizzard in a dish.
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9
Add the oil, soy sauce and Tabasco sauce.
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10
Mix well and let it marinate until cooking time, at least three hours.
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11
(The recipe can be completed to this point up to one day ahead.)
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12
Transfer the drumsticks, thighs, wings and gizzard to a large nonstick skillet (reserving the marinade), and cook them, covered, over medium heat for about 12 minutes, turning the pieces occasionally so they brown uniformly on all sides.
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13
Add the chicken breasts and cook, covered, for an additional 6 to 7 minutes, turning the breasts after about 3 minutes.
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14
Remove the skillet from the heat and set the chicken aside, covered, until serving time.
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15
(Although it is preferable to cook the dish just before serving, the cooking in this step can be done up to 30 minutes before.)
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16
Just before serving, add the scallions, tomatoes, remainder of the marinade, water, the chicken livers, pepper and salt.
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17
Cook, covered, for 2 1/2 to 3 minutes.
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18
Divide the four pieces of dark meat and two wings among six plates, one piece per plate.
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19
Cut each of the breasts into three pieces and add one piece of breast meat to each plate along with a small piece of the liver.
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20
Spoon some of the tomatoes and marinade over the chicken and serve with the baked yams.
