Asian Spiced Chicken Livers With Lemon Grass And Ramps

• 1 pound freshest chicken livers (organic)
• 1/2 cup good quality soy sauce
• 1/2 cup water
• 1/4 cup dry sherry wine
• 1 tablespoon sugar (I used honey)
• 1/2 star anise
• 1 small stick cinnamon (about 1-inch)
• 1 1/2 -inch slice fresh ginger (crushed)
• 2 sprigs lemon grass (cut in 1-inch pieces, and crushed)
• 1 bunch of Ramps or young garlic
• 1/4 teaspoon dry red pepper flakes
• 1 tablespoon vegetable oil

1. Place livers in a pan, cover with water, and bring just to boiling; rinse and drain.rnIn a sauce pan combine soy sauce, water, Sherry, sugar or honey, and oil.rnAdd star anise, cinnamon, ginger, lemon grass or young garlic and red pepper flakes. Bring to a boil, reduce to simmer, add chicken levers, and reduce to simmer. Cover and cook on the lowest flame for 15 minutes.
2. Remove from heat and cool. Chill for at least 1-2 hours.rnTo serve, drain, discard all spices, and reduce the sauce until lightly thickened.rn Serve the sauce separately, or pour over the livers.

chicken livers, soy sauce, water, ubc, sugar, anise, cinnamon, ginger, lemon grass, garlic, ubc, vegetable oil

Taken from food52.com/recipes/11764-asian-spiced-chicken-livers-with-lemon-grass-and-ramps (may not work)