1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
1 lb Chicken livers; cut in half
Vegetable oil
SWEET-AND-SOUR PLUM SAUCE:
3/4 c Red plum jam
2 ts Vinegar
1/8 ts Hot sauce
Combine first 3 ingredients; stir well. Dredge livers in flour
mixture.
Fry livers in deep hot oil (350 F) for 3 minutes or until golden
brown. Drain livers well on paper towels. Serve immediately with
Sweet-and-Sour Plum Sauce.
Sweet-and-Sour Plum Sauce: Combine all ingredients in a saucepan;
cook until thoroughly heated. Serve hot or cold. Store in
refrigerator. Yield: about 3/4 cup.
