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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried. Ingredients:
1 1/2 cups teriyaki sauce |
1/2 teaspoon minced garlic |
1/2 teaspoon minced fresh ginger root |
12 ounces fresh chicken livers, halved |
1 (4 ounce) can water chestnuts, drained and sliced |
12 slices bacon, cut in half |
1 quart oil for frying |
Directions:
1. In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3. Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4. Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
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