Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chicken Livers, Trimmed 1 tb Oil
1/4 c Soy Sauce 1/4 c Chicken Broth *
1/4 c Dry Sherry 1 tb Soy Sauce
1 ts Brown Sugar 1 ts Brown Sugar
1 cn Pineapple Chunks 15-1/4-oz. 1/4 c Finely Chopped Sun Chokes **
Medium Onion 1 tb Cornstarch
Medium Kohlrabi 3 tb Water
1/3 c Cornstarch 3 c Hot Cooked Rice
Oil for deep-frying

* or Vegetable broth ** or water chestnuts Place livers in a 9-inch
square glass baking dish. Combine 1/4 cup soy sauce, sherry and 1
teaspoon brown sugar. Pour over livers. Stirring occasionally, let
stand at room temperature 30 minutes. Drain pineapple, reserving
juice. Set aside. Cut onion into thin vertical slices. Separate
slices into strips; set aside. Peel and thinly slice kohlrabi. Cut
slices into julienne strips; set aside. Drain marinade from livers
into a small bowl; set aside. Roll marinated livers in 1/3 cup
cornstarch. Shake off excess. Pour oil for deep-frying into wok until
1-1/2 inches deep in center. Heat oil to 350 F. Fry chicken livers in
hot oil, a few at a time, until lightly browned. Drain on paper
towels. Pour oil from wok. Wipe with paper towels. Heat 1 tablespoon
oil in wok over medium heat. Add onion strips and kohlrabi strips.
Stir-fry 1 minute. Cool wok slightly. To reserved marinade, add
reserved pineapple juice, broth, 1 tablespoon soy sauce and 1
teaspoon brown sugar. Pour into onion mixture in wok . Bring to a
simmer over medium heat. Add pineapple chunks, sun chokes or water
chestnuts and browned chicken livers. Combine 1 tablespoon cornstarch
and water. Stir into liver mixture until sauce thickens. Serve over
rice. Makes 6 servings. Source: More Wok Cookery (HP BOOKS)
Submitted By LINDA SHORT On 11-01-95

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