| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| 1 | tb | Cornstarch |
| 1 | tb | Sugar |
| 1 | tb | Vinegar |
| 2 | tb | Soy sauce (up to) |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | c | Pineapple chunks |
| 1/4 | c | Stock |
INSTRUCTIONS
1. 2. Cut chicken livers in two. Boil water and pour over livers to blanch. Stir once or twice, then drain. Rinse quickly in cold water and drain again. 2. Blend cornstarch, sugar, vinegar and soy sauce to a paste. 3. Heat oil. Add chicken livers and stir-fry gently to coat with oil. Sprinkle with salt and pepper. 4. Add pineapple chunks and stock and heat quickly. Then simmer, covered, 3 minutes. 5. Stir in cornstarch paste to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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