Chicken livers with pineapple
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken Livers; or more as desired |
| 2 | tablespoons | Cornstarch |
| ½ | tablespoon | Salt |
| 2 | tablespoons | Salad Oil |
| ½ | cup | Water |
| 1 | large | Onion; chopped |
| 1 | Chicken Bouillon Cube | |
| 1 | can | (12 Oz.) Pineapple Tidbits In Heavy Syrup; undrained |
| 1 | tablespoon | Soy Sauce |
| Hot Cooked Rice | ||
Directions
Mix the chicken livers with cornstarch and salt. In a large skillet, brown the livers well in hot salad oil. Stir in water, onions, chicken bouillon cube, pineapple tidbits with syrup, and soy sauce. Reduce heat to low; cover and simmer 5 minutes, or until livers are tender, stirring occasionally.
Serves 4
Source: "Mountain Measures" by Junior League of Charleston, WV ed. 1974 billspa@...
NOTES : Serve as an hors d'oeuvre in a chafing dish or over hot rice as a main dish.
Recipe by: Mrs. E. Charles Brod Posted to MC-Recipe Digest by "Bill Spalding" <billspa@...> on May 2, 1998