8 slices cooked, cubed, liver
4 cups vegetable oil for frying
salt to taste
1 (10 ounce) package package baby carrots, washed and cubed
1 (2 ounce) can sliced mushrooms
8 chicken breasts, cut into pieces
Place the liver and oil in a large pot or large nonstick skillet. Season with salt to taste and pour the water in. Bring to a boil, reduce heat to low and cover. Simmer 15 minutes, stirring occasionally.
Heat oil in skillet or deep fryer to a large-size (6-inch large) skillet, and place chicken pieces in pan or pan on top. Fry on both sides, turning once, until golden orange and crisp. Drain on paper towels and serve hot.