Bacon-Wrapped Chicken-Liver Rolls


Preparation info
  • Serves


    as a single appetizer .
    Appears in

    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.


    • 24 chicken livers


    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