You might have had a similar dish at Chinese buffets. I love it. This is my version.
Cut the livers in half. Heat the oil, add the livers and green onions, and saute briefly. Add the pineapple and continue cooking, stirring occasionally, until the livers are cooked through, and the pineapple slightly browned in places. Mix the liquids, then stir the cornstarch into the liquid, and stir into the pan over low heat. Stir until the sauce is thick and smooth. Garnish with slivered almonds or sesame seeds, if liked. Serve over rice.
By Free2B from North Royalton, OH
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I just love chicken livers. I used to make them pretty much the same way all the time, breaded in flour and herbs then fried. I still like them that way, but I've since found several recipes that I like even better.
Okay, this is time consuming for an appetizer but it's so tasty and worth the effort! I love eating it on sesame flavored melba toast and celery, too!
Saute chicken livers for 3 minutes. Add onions, applesauce, and spices. Cook and stir about 5 minutes. Stir in 1/4 cup brandy or whiskey, 1/4 cup heavy cream.
This recipe actually originated from an adobo recipe (Philippines most common dish). The procedure is almost the same but this one is the boys' favourite in any celebration.
About 1 hour before serving, in 12 inch skillet over medium heat, cook bacon until well browned. Place bacon to drain on paper towels. In hot drippings in skillet, cook chicken livers until browned, about 5 minutes, turning once.
