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.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
259 Calories
Recipe Instructions
Step 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.
Step 2
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
Step 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.
Step 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.
Ingredients
1 quart oil for frying
½ teaspoon minced garlic
12 slices bacon, cut in half
½ teaspoon minced fresh ginger root
1 ½ cups teriyaki sauce
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
