| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 13 |
oz |
Chicken livers; trimmed and cut in 3/4 inch pieces |
| 1/4 |
c |
Dark soy sauce |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Lemon juice |
| 2 |
|
Cloves garlic; crushed |
| 1 1/2 |
ts |
Fresh ginger; grated |
| 2 |
tb |
Oil |
| 3/4 |
lb |
Canned sliced water chestnuts; drained |
| 15 |
|
Bacon slices; cut into 2 inch pieces |
|
|
Toothpicks |
INSTRUCTIONS
Prep: 15 min, Marinate: 2:00, Cook: 15 min.
Combine first 6 ingredients in a bowl. Cover and marinate in refrigerator 2
hours. Heat oil in a heavy nonstick skillet over medium high heat. Add
liver mixture and cook about 5 minutes, stirring until livers are lightly
browned all over and tender. Drain livers, discard liquid and cool. Turn on
broiler. Wrap a piece of liver and a slice of water chestnut in a piece of
bacon and secure with a toothpick. Repeat with remaining livers, water
chestnuts and bacon. Arrange on a broiler pan. Broil 3-4 minutes, turning
once, until bacon is crisp and lightly browned. Serve immediately.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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