Instructions: 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

NOTES : Serve as an hors doeuvre in a chafing dish or over hot rice as a main dish.

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