Description
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 ½ cups teriyaki sauce
- ½ teaspoon minced garlic
- ½ 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
Instructions
- 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.
- Heat oil in a large
- heavy saucepan to 375 degrees F (190 degrees C).
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 2 hrs 35 mins
Servings: 12