Skewered Chicken Livers with Chili Sauce Recipe
Ingredients
1 pound chicken livers
1/4 cup bottled chili sauce
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 teaspoon monosodium glutamate
Directions
1. Halve livers; snip out any veiny parts.
2. Mix remainder of ingredients in large bowl. Add livers and toss; let stand an hour.
3. Remove livers from marinade; thread onto long skewers; place on rack in broiler pan. Broil, 5 to 6 inches from the heat, turning several times, 5 minutes.
4. While livers cook, heat marinade to boiling in small saucepan. Remove livers from skewers and arrange on a serving plate; serve sauce in a small bowl as a dip.
2. Mix remainder of ingredients in large bowl. Add livers and toss; let stand an hour.
3. Remove livers from marinade; thread onto long skewers; place on rack in broiler pan. Broil, 5 to 6 inches from the heat, turning several times, 5 minutes.
4. While livers cook, heat marinade to boiling in small saucepan. Remove livers from skewers and arrange on a serving plate; serve sauce in a small bowl as a dip.
