1 lb Chicken Livers, Trimmed
1/4 c  Soy Sauce
1/4 c  Dry Sherry
1 ts Brown Sugar
1 cn Pineapple Chunks 15-1/4-oz.
Medium Onion
Medium Kohlrabi
1/3 c  Cornstarch
Oil for deep-frying
1 tb Oil
1/4 c  Chicken Broth *
1 tb Soy Sauce
1 ts Brown Sugar
1/4 c  Finely Chopped Sun Chokes **
1 tb Cornstarch
3 tb Water
3 c  Hot Cooked Rice

* or Vegetable broth ** or water chestnuts Place livers in a 9-inch square
glass baking dish. Combine 1/4 cup soy sauce, sherry and 1 teaspoon brown
sugar. Pour over livers. Stirring occasionally, let stand at room
temperature 30 minutes. Drain pineapple, reserving juice. Set aside. Cut
onion into thin vertical slices. Separate slices into strips; set aside.
Peel and thinly slice kohlrabi. Cut slices into julienne strips; set aside.
Drain marinade from livers into a small bowl; set aside. Roll marinated
livers in 1/3 cup cornstarch. Shake off excess. Pour oil for deep-frying
into wok until 1-1/2 inches deep in center. Heat oil to 350 F. Fry chicken
livers in hot oil, a few at a time, until lightly browned. Drain on paper
towels. Pour oil from wok. Wipe with paper towels. Heat 1 tablespoon oil in
wok over medium heat. Add onion strips and kohlrabi strips. Stir-fry 1
minute. Cool wok slightly. To reserved marinade, add reserved pineapple
juice, broth, 1 tablespoon soy sauce and 1 teaspoon brown sugar. Pour into
onion mixture in wok . Bring to a simmer over medium heat. Add pineapple
chunks, sun chokes or water chestnuts and browned chicken livers. Combine 1
tablespoon cornstarch and water. Stir into liver mixture until sauce
thickens. Serve over rice. Makes 6 servings.