Tea and Anise-Flavored Chicken Livers

1. 1

   Lightly rinse the chicken livers, drain thoroughly and separate the lobes.

2. 2

   Heat two quarts of water until boiling and blanch the livers for about two minutes.

3. 3

   Drain.

4. 4

   In a heavy saucepan combine the remaining 1 1/2 quarts of water with the tea leaves, rice wine and soy sauce.

5. 5

   Lightly smash the anise and ginger root with the side of a cleaver and add them.

6. 6

   Simmer this mixture for 20 minutes.

7. 7

   Add the chicken livers and once the mixture returns to a simmer cook for 15 minutes.

8. 8

   Remove from heat and allow the chicken livers to cool in the liquid.

9. 9

   Remove the cooled livers from the cooking liquid and slice them thin.

10. 10

    Serve cold or at room temperature on slices of toast or in a salad.

* Per serving · 4 servings · Values may vary.