| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken, Family & fr |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Ginger flavoured brandy |
| 1/4 |
c |
Oil |
| 1/4 |
c |
Soy sauce |
| 1 |
lg |
Garlic clove; minced |
| 1 |
lb |
Chicken livers |
| 8 |
oz |
Waterchestnuts; canned, drained and halved |
| 2 |
sl |
Bacon |
| 1 |
md |
Onion; sliced |
INSTRUCTIONS
In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chicken
livers and chestnuts, cover. Refrigerate, stirring occasionally, several
hours or over night.
In large skillet, cook bacon until crisp. Remove bacon, crumble.
To drippings in pan add onion.
Drain chicken livers and chestnuts. Cook stirring until liver is cooked as
desired. Mix with bacon.
Serve on a bed of rice cooked with chicken bouillon then peppered.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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