This throwback appetizer may sound like a strange combination, but it is guaranteed to have guests swarming your table. Marinating the chicken livers in a savoury soy-ginger mixture takes the edge off for nonfans of liver, and wrapping in bacon really seals the deal.
- Portion size 36 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Trim and cut chicken livers into thirty-six 1/2-inch (1 cm) pieces. In bowl, stir together soy sauce, ginger and garlic; stir in 2 tbsp of the brown sugar. Add chicken livers, tossing to coat. Cover and refrigerate for 1 hour.For each serving, wrap piece of water chestnut and chicken liver together in strip of bacon; secure with toothpick. Place on rimmed baking sheet. Sprinkle with 1 tbsp of the remaining sugar.
Bake in 425 F (220 C) oven, turning once and sprinkling with remaining sugar, until bacon is browned, about 15 minutes.
Nutritional facts per piece: about
- Sodium 75 mg
- Sugars 2 g
- Protein 2 g
- Calories 24.0
- Total fat 1 g
- Potassium 45 mg
- Cholesterol 27 mg
- Total carbohydrate 2 g
%RDI
- Iron 3.0
- Folate 13.0
- Vitamin A 18.0
- Vitamin C 2.0
