Remove fat from the chicken livers, cut into bite-size pieces. Wash knife under cold running water, clean off any lumps of blood.
Soak in milk for about 30 minutes (Use enough milk to cover).
Bring ☆ to boil in a pot.
Transfer Step 2 into a sieve, rinse briefly and drain (It's ok to have a bit of milk left).
Bring to boil, add ginger and chicken livers, and bring to a boil again.
Skim off the scum, and turn the heat down to low. Cover with a drop lid and simmer for 5-6 minutes (Until cooked through).
Place only livers on a plate. Simmer to thicken the sauce a bit more.
Pour the sauce over the liver, and done.
Story Behind this Recipe
I made this strong salty-sweet flavour so that it would be easier to eat for people who don't like liver. Using lots of ginger reduces the smell.
Washing off the lumps of blood and soaking the livers in milk reduces the smell. If you cook the livers too long, the texture will become tough. Take out the livers, then simmer the sauce. You can then return the livers to the pot and wait until it cools down. This will allow the sauce to penetrate the meat and make it taste good.