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

Related recipes