Rinse and dry whole chicken livers on slices of bread or matzo crackers. In medium hot wok, stirfry livers with Tbs margarine, butter or chicken fat, clove of garlic, diced onions and slivered greens till livers are fragrant and solid and onions are glazed over, about 10 minutes, ladle stirfry into dish.

Use 4 Tbs of diced breadcrust in wok to absorb any pandrippings by frying, to make croutons. Turn off heat. Set croutons aside. Set garlic clove aside for next dinner

Mash livers with fork, mix with onions, slivered greens, spices, stir in egg, milk or soy sauce. Dice and mix one slice of milk soaked bread or matzo cracker at the time till you have four firm dumpling balls. Lay dumpling balls in dry wok, turn to medium heat, wait till they turn fragrant, 2 minutes.

Add 4 cups of cold water, bring to boil, put lid on, simmer with leftover chicken scraps till broth tastes rich, about 15 minutes. Remove scraps. If you dont have a lid, a ceramic dinner plate will work. To serve, add Tbs croutons and 4 optional drops of celeriac flavoring per cup. Enjoy.