Slice liver
very thinly, wash, drain on kitchen paper and set aside.
If using
chicken livers remove tubes and any discolored spots and dive each on in
half.
Heat the oil
in a large, heavy frying pan and fry onion, garlic and ginger over
medium heat, stirring frequently, for 5 minutes or until golden.
Add the
slices of liver in as ingle layer and sprinkle over them the coriander,
cummin, salt and pepper.
Turn them and
fry other side for 2 minutes, then add soy sauce and water, cover and
simmer for about 5 minutes, depending on the thickness of the slices.
Do not
overcook.
Liver should
lose its pinkness inside but not be allowed to get hard and dry.