* 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.