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|Chicken livers||1 Pound|
|Canned whole water chestnuts||10 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Dry sherry||2 Tablespoon|
|Freshly grated ginger||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1390 Calories from Fat 623
% Daily Value*
Total Fat 70 g107.3%
Saturated Fat 18.1 g90.5%
Trans Fat 0.3 g
Cholesterol 1582.7 mg
Sodium 4958.1 mg206.6%
Total Carbohydrates 85 g28.2%
Dietary Fiber 3.3 g13.3%
Sugars 51.3 g
Protein 91 g182.1%
Vitamin A 1004.9% Vitamin C 145.1%
Calcium 6.7% Iron 248.4%
*Based on a 2000 Calorie diet
Drain on paper towel.
Trim and cut livers in half and set aside.
In a large bowl, combine marinade ingredients.
Add livers, making sure each piece is covered by the marinade.
Marinate for at least 1 hour.
Cut bacon into small pieces.
Drain water chestnuts.
Thread a water chestnut, then a chicken liver, then a piece of bacon on each skewer.
Repeat the procedure until all the ingredients are used up.
Place on barbecue grill over hot coals.
Cook, basting frequently with the marinade, 10 to 12 minutes, turning often.