Instructions: 1. Place chicken giblets in a saucepan with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, discarding liquid. Dice giblets and bean curd.

2. Rinse out saucepan. Add stock and bring slowly to a boil. Add giblets and bean curd along with salt and pepper. Cook only to heat through.

3. Blend cornstarch and cold water to a paste. Then stir in to thicken and serve.

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