2 lb. chicken livers
1 tbsp. wine
1 tsp. cornstarch
1 tsp. salt
1/8 tsp. black pepper
Cooking oil for deep frying
2 green onions
6 slices fresh ginger
3 cloves garlic, chopped
1 (6 oz.) can bamboo shoots, sliced
1/2 c. water chestnuts, sliced

Cut green onions into 2-inch sections. Clean and remove the membrane from the livers. Slice into pieces and put into a bowl. Add wine, salt, and black pepper. Marinate for about 10 minutes; set aside.

SEASONING SAUCE:

1 tbsp. soy sauce
1 tbsp. rice or sherry wine
1 tsp. sugar
1/2 tsp. cooking oil
1/8 tsp. powdered peppercorns

Prepare Seasoning Sauce by combing all ingredients in a small bowl; set aside.

Deep fry livers in very hot oil for 5 seconds. Remove and drain off oil from frying pan.

Heat 2 tablespoons of the oil. Stir in green onion, ginger, and garlic. Stir briskly and add bamboo shoots and water chestnuts; mix well. Add cooked livers and reserved Seasoning Sauce. Stir until thickened. Place on a platter and sprinkle with additional peppercorn powder, if desired.