1 lb Chicken Livers, or more as desired
2 tbsp Cornstarch
1/2 tbsp Salt
2 tbsp Salad Oil
1/2 cup Water
1 large Onion, chopped
1 Chicken Bouillon Cube
1 can (12 Oz.) Pineapple Tidbits In Heavy Syrup, undrained
1 tbsp Soy Sauce
Hot Cooked Rice
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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
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