* 450 g (1lb) Chicken livers, trimmed, roughly chopped, washed and allowed to dry
* 2 tablespoons (45 ml) Light soy sauce
* 2 tablespoons (45 ml) Dark soy sauce
* 1 tablespoon (15 ml) Brown sugar
* 1 tablespoon (15 ml) Minced Ginger root
* 1 tablespoon (15 ml) Dry sherry
* 2 Cloves of garlic, peeled and crushed
* Good pinch of fine Sea salt

===Method===
* Parboil the Chicken livers for 3 minutes then drain well in Sieve
* Add the remaining ingredients to a Lock & Lock-style box, mix well, add the Chicken livers, replace the lid and shake like crazy!
* Leave to Marinade in the Refrigerator for 3 hours or more.
* Drain the marinade and discard
* Spray or lightly Oil a hot Griddle pan and spread the chicken livers evenly over the hot surface.
* Griddle for 8 minutes, turning once

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