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Chicken Livers With Pineapple

American.Gourmet's picture
Ingredients
  Chicken livers 1 Pound
  Soy sauce 2 Tablespoon (Adjust Quantity As Needed)
  Peanut oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Canned pineapple chunks 1 Cup (16 tbs), drained
  Blanched almonds 1⁄2 Cup (8 tbs)
  Pineapple juice 1 1⁄4 Cup (20 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Chinese peas 1 Cup (16 tbs)
Directions

1. Cut the livers in half and dip the pieces in soy sauce. Heat the oil and brown the livers in it quickly. Add the pineapple and almonds and remove from the heat.
2. Combine the pineapple juice, vinegar, salt, sugar and cornstarch and stir over low heat until clear, thickened and smooth. Pour over the chicken livers and, if desired, add the Chinese peas cooked in a little boiling salted water until barely tender. Serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Pineapple
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
6

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