Javanese Chicken Casserole
|Chicken breasts||2 Pound|
|Chicken livers||1 Pound|
|Flour||1 1⁄2 Teaspoon|
|Small onions||1 Pound|
|Bamboo sprouts||1⁄2 Can (5 oz)|
|Canned pineapple slices||4|
|Brown sugar||2 Teaspoon|
|Wine vinegar||2 Teaspoon|
Cut the chicken breasts into even pieces.
Do the same with the livers.
Coat breast and liver pieces in the flour combined with salt and pepper.
Brown the pieces in a little more than half of the margarine or butter in a wok.
Transfer to a casserole.
Brown the onions in the rest of the melted fat, allowing the paprika to fry with the onions for a few minutes, then transfer to the casserole.
Stir a small amount of water in the wok to get up drippings and pour into casserole.
Add well drained bamboo sprouts, slices of pineapple, and seasonings.
Simmer the dish, covered, for about 20 minutes.
Meanwhile, boil rice to be served with the dish.