Chinese-Style Glazed Livers

I bought a pack of chicken livers at the supermarket, with the sole intent of making chicken pate. It was the perfect weekend for some freshly home baked bread, and a little pate on the side. Anyway, it turned out I didn't need that much chicken livers for the recipe, so I looked up The Cook's Companion for a recipe I could use for the remainder. It became my late Saturday lunch (Nick feigned a headache, and didn't have any), and turned out pretty alright.

500 g chicken or duck livers, trimmed
1 tablespoon freshly chopped ginger
2 spring onions, cut into 4 cm lengths
1/4 cup dark soy sauce
boiling water
2 tablespoons vegetable oil
2 tablespoons sugar
1 tablespoon rice wine
1 tablespoon sesame oil
black rice vinegar

Put livers into a frying pan with ginger, spring onion and 1 tablespoon of the soy sauce. Barely cover with boiling water. Bring to a boil. Simmer for 2 minutes, then drain and discard ginger and spring onion.

Heat oil in a wok. Toss livers in hot oil for 30 seconds. Add remaining soy sauce, sugar and rice wine and toss to shake together. Sprinkle in sesame oil and stir once. Splash in a few drops of vinegar, shake to mix and tip onto a serving dish. Serve warm or hot.