Instructions: 1. Cut each chicken liver in 2 or 3 pieces. Slice onion; sliver celery.

2. Heat oil. Add onion and stir-fry until translucent. Add chicken livers; stir-fry until they begin to change color.

3. Add celery; stir-fry 2 minutes more.

4. Add stock and heat quickly. Then cook, covered, over medium heat until done (2 to 3 minutes).

5. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then stir in to thicken. Pour mixture over noodle pancake and serve.

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