Chicken Livers with Pineapple and Almonds Recipe
Ingredients
| Almonds | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Brown sugar | 1/4 Cup (16 tbs), firmly packed | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Pineapple chunks | 1 Can (10oz) | |
| Pineapple juice | 1 1/2 Cup (16 tbs) | |
| Cider vinegar - 4 to 6 tablespoons | ||
| Soy sauce | 1 Tablespoon | |
| Butter margarine | 1/2 Cup (16 tbs) | |
| Chicken livers | 2 Pound | |
Directions
GETTING READY
1. To prepare the almonds blanch them and set aside.
MAKING
2. In a saucepan mix sugar, brown sugar and cornstarch.
3. Gradually add, stirring constantly, a mixture of the reserved pineapple syrup, pineapple juice, vinegar and soy sauce.
4. Bring rapidly to boiling, stirring constantly.
5. Cook 3 minutes, stirring occasionally, set aside and keep hot.
6. In a skillet heat butter over low heat and cook chicken livers in skillet about 10 minutes or until lightly browned, occasionally moving and turning with a spoon.
7. Add pineapple chunks, almonds and sauce to livers and cook a few minutes longer until pineapple is heated, stirring gently.
SERVING
8. Serve the livers over hot rice.
1. To prepare the almonds blanch them and set aside.
MAKING
2. In a saucepan mix sugar, brown sugar and cornstarch.
3. Gradually add, stirring constantly, a mixture of the reserved pineapple syrup, pineapple juice, vinegar and soy sauce.
4. Bring rapidly to boiling, stirring constantly.
5. Cook 3 minutes, stirring occasionally, set aside and keep hot.
6. In a skillet heat butter over low heat and cook chicken livers in skillet about 10 minutes or until lightly browned, occasionally moving and turning with a spoon.
7. Add pineapple chunks, almonds and sauce to livers and cook a few minutes longer until pineapple is heated, stirring gently.
SERVING
8. Serve the livers over hot rice.
Chef
