8 oz Chicken livers cut in half

    1/4 c  Lemon juice

    1/2 c  Soy

    1/2 c  Flour

    3/4    Onion, finely minced

      3 tb Vegetable oil

  *Ling Mun Gai 1. Combine lemon juice and soy sauce, pour over livers
  and refrigerated over night 2. Drain livers and dredge in flour 3.
  Heat oil in wok.  Fry livers and onions together until livers are
  golden brown Posted by Jane Harris. MM:MK VMXV03A.