1 lb. chicken gizzards, sliced
1 lb. chicken livers, sliced
1/2 onion, thinly sliced
3 tbsp. green onions, minced
8 star anise
6 pieces ginger, size of a quarter each 1/16 inch thick
1 c. soy sauce
1 c. chicken stock
1 tsp. sesame oil
1 tbsp. sugar

Bring everything to a boil over medium heat in a wok. Cover, then simmer over low heat for 1 to 2 hours with occasional stirring. Check for desired degree of tenderness.

COMMENTARY: This dish may be served either hot or cold, either as a main dish or as hors d'ouvres.