Bacon-Wrapped Chicken-Liver Rolls

Name: Bacon-Wrapped Chicken-Liver Rolls (鷄肝捲)
Yield: Serves 6 as a single appetizer; more with an assortment.
Cuisine: Chinese
Ingredients: 1 teaspoon sugar; 1 tablespoon dry sherry; 24 chicken livers; 2 tablespoons light soy sauce; 1 point star anise, crushed; 24 slices water chestnuts, each about ⅛ inch thick (about 8 whole water chestnuts); 2 quarter-sized slices peeled ginger; 1 small whole scallion, cut in two; 1 egg, lightly beaten; 12 strips bacon, cut in half crosswise; Cornstarch for coating; 4 cups oil

鷄肝捲

Preparation info

Serves
6
as a single appetizer .

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Marinated and simmered for a steeped flavor and moist texture, these chicken livers are further lightened by the crisp water chestnuts. Wrapped in bacon, coated with cornstarch, steamed, and then deep-fried just before serving, they make a delicious hot hors d’oeuvre.

Ingredients

24 chicken livers

Asia
China
Starter

Method

Preparations—Simmering and Steaming

Cut each chicken liver in half. Marinate the livers with the soy sauce, sugar, and sherry for 10 minutes. Then put them in a small pot with the ginger, scallion, and crushed star anise; pour boiling water over to cover. When it boils again, cover and simmer for 5 minutes. Cool the livers in the sauce to room temperature and then drain and blot them