Chicken Livers with Pineapple
|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)|
|Sugar||1⁄4 Cup (4 tbs)|
|Chinese peas||1 Cup (16 tbs)|
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.