I'm going to insist on two things. First, use a cast-iron skillet for this. At the end, you're going to do a controlled burn, and cast-iron works best for this. Trust me, OK?

This is the most unusual chicken dish I've ever seen. I learned to make this while I was living on Guam. Unfortunately, it has been a long time since I've made it.

A version of this recipe was printed in Cajun Country Cookin' by John and Glenna Uhler. This book has been out of print for years, but this recipe deserves a better fate. You've never had chicken livers this good!

I don't know whether this is a true risotto or not. If it isn't, don't bother telling me. I bought a packaged risotto once, and decided I could do better. This is a dish that has evolved, and it's different every time I make it.

Short shameful confession: I stopped reading Chinese cookbooks a long time ago. I think I still have one, but I'm not at all sure. It's probably time for me to try something really different, but I haven't gotten around to that yet.