Chicken Livers With Raw-Scallion Sauce

• 6 medium scallions, trimmed, cleaned and minced (1/2 cup)
• 3 cloves garlic, peeled, crushed and chopped (1 tablespoon)
• 1 medium tomato (7 ounces), halved, seeded and cut into 1/2-inch pieces (1 cup)
• 2 tablespoons cider vinegar
• 3 tablespoons soy sauce
• 1/4 cup water
• 1 1/2 teaspoons sugar
• 2 tablespoons canola oil
• 1/2 teaspoon Tabasco sauce
• 1 3/4 pounds chicken livers, halved and trimmed to remove any sinew, fat or dark spots (about 1 1/2 pounds trimmed weight)

1. Mix all the ingredients except chicken livers together in a bowl large enough to hold the livers for serving.
2. Set the mixture aside.
3. Combined ingredients should yield 1 1/2 cups of sauce.
4. About 10 minutes before serving time, bring 4 cups of water to a boil in a large saucepan.
5. Add the chicken livers and bring the water back to a boil (this will take about 3 minutes).
6. Boil the livers for 1 minute; then, drain them.
7. (They should still be pink in the center.)
8. Add the chicken livers to the bowl containing the sauce, mix well, and serve as is or over boiled rice.

scallions, garlic, tomato, cider vinegar, soy sauce, water, sugar, canola oil, tabasco sauce, chicken livers

Taken from cooking.nytimes.com/recipes/4075 (may not work)