by Chef Matt Quist
By Chef Matt Quist
Yield 12 each
- Soy sauce 3 tbsp
- Brown sugar 1 tbsp
- Fresh ginger 1 inch piece
- Chicken livers 4 each cut into thirds
- Water chestnuts 3 each quartered
- Bacon 4 strips cut into thirds
In a bowl whip soy, brown sauger, ginger.
Toss with water chestnuts and chicken livers and marinate for 1 hour.
Heat oven to 425 degrees.
Strain liquid off chicken liver chestnut mixture and place in sauce pan and bring to a boil. Set aside.
Place 1 slice of bacon on cutting board, top with liver and water chestnut and wrap bacon around it. Skewer in place with a frill pick. Repeat and transfer to a sprayed cookie sheet.
Place in 425 degree oven. Baste occasionally while cooking with reserved liquid. Cook approx 25 min and serve immediately.