Chicken Liver Hawaiian

I know you guys would probably like me better if I knew how to bake. You’d like me better if I posted beautiful baked goodies like cupcakes and breads and loaves. You’d probably visit my blog more often.

And would probably love me if I stop eating all these kinds of unusual animal parts..LOL!

Hmmm..unusual animal parts, that doesn’t sound right, does it? It makes me look like I’m some kind of a cannibal or freak or something.

But, what can I do? I love Chicharong Bulaklak, Crispy Pig Ears, Chicken Butt Barbecue, Pork Lungs on a Stick, Pork Blood Stew and Roasted Pig’s Head.

Those dishes sounds very Halloween, don’t they? But they are actually not. They are like a weekly thing for me and they make me very happy.

I guess you just have to accept me for who I am. I may dabble on baking next year, though– for you.

….and for myself. I’d also love to see what I can bake with an oven.

This recipe normally calls for chicken livers only but I added chicken wing pieces. I hope you guys eat chicken liver… *wink*

Chicken Liver Hawaiian

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★★★

3 from 1 reviews

• Author: The Peach Kitchen

Ingredients

Scale 1x2x3x

• 4 pcs chicken wings
• 400 chicken liver, cut in half
• 1 carrot, sliced
• 1 green bell pepper, cut into strips
• ¼ cup soy sauce
• 1 small canned pineapple chunks, drained and syrup reserved for maninade
• 1 tbsp brown sugar
• 4 tbsp canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 tbsp cornstarch, dissolved in 2 tbsp water
• salt and pepper to taste

Instructions

1. Marinate liver and chicken wings in soy sauce, pineapple syrup, salt and pepper for 1 hour.
2. Drain and reserve marinade.
3. Fry in canola oil until light brown. Set aside.
4. In the same pan, sauté garlic &onion until translucent. And marinade and season with brown sugar and a little more salt.
5. Simmer for ten minutes,.
6. Add bell pepper, carrots and pineapple chunks. Mix well.
7. Stir in dissolved cornstarch. Make sure sauce becomes thick then mix to coat liver and chicken pieces.

Ingredients: {adapted from Del Monte Kitchenomics}

Directions: