| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| 1 | T | Cornstarch |
| 1 | T | Sugar |
| 1 | T | Vinegar |
| 2 | T | Soy sauce |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | c | Pineapple chunks |
| 1/4 | c | Stock |
INSTRUCTIONS
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. Blend cornstarch, sugar, vinegar and soy sauce to a paste. Heat oil. Add chicken livers and stir-fry gently to coat with oil. Sprinkle with salt and pepper. Add pineapple chunks and stock and heat quickly. Then simmer, covered, 3 minutes. 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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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: <1mg
Sodium: 1769.7mg
Potassium: 270.3mg
Carbohydrates: 16.7g
Fiber: <1g
Sugar: 12.6g
Protein: 4.4g