| 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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