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Recipe for Chicken Liver Rolls

I have to confess that I am not a big liver fan. However I love these Chicken Liver Rolls. I think that the combination of the soya sauce and ginger changes the flavor. If you are having a party make lots of these as they disappear in a hurry.

INGREDIENTS for Chicken Liver Rolls:

  • 1 lb. Chicken Livers
  • 6 ½ – oz. can Water Chestnuts, drained
  • ½ lb. Bacon
  • 18 tiny slivers fresh Ginger Root (optional)
  • ½ cup Soya Sauce
  • 1 clove Garlic, crushed
  • ½ tsp. crushed Chilies

METHOD for Chicken Liver Rolls:

Wash chicken livers and dry on paper towelling. Cut each in half. Dry water chestnuts on paper toweling. (If they are very large, cut them in half.) Cut bacon slices in half.
Wrap a half chicken liver, a water chestnut and a sliver of ginger in a half strip of bacon and fasten with a toothpick. Repeat until all ingredients are used.
Combine soya sauce, garlic and chilies in a flat glass dish. Marinate the chicken liver rolls in this mixture several hours, turning often.
Lift out of marinade and put on broiler rack at serving time. Broil 5 to 7 minutes or until cooked through, turning once. Serve very hot. (Makes about 18.)

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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