Recipe - Chicken Livers Skeptical

One fourth cup Ginger flavoured brandy
One fourth cup Oil
One fourth cup Soy sauce
1 lg Garlic clove; minced
1 pound Chicken livers
8 ounce Waterchestnuts; canned,
drained and halved
2 sl Bacon
1 md Onion; cut or sliced up

In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chicken
livers and chestnuts, cover. Refrigerate, stirring occasionally, several
hours or over night.

In large skillet, cook bacon until crisp. Remove bacon, crumble.

To drippings in pan add onion.

Drain chicken livers and chestnuts. Cook stirring until liver is cooked as
desired. Mix with bacon.

Serve on a bed of rice cooked with chicken bouillon then peppered.
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998