Saveur

Photo: Ben Fink

MAKES 8

This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii—and is now considered a "Polynesian" specialty.

4 slices bacon, halved crosswise
8 canned water chestnuts, drained
4 chicken livers, cut in half
Soy sauce
1 tsp. grated peeled fresh ginger
1 tbsp. brown sugar

1. Preheat oven to 400°. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels.

2. Place 1 water chestnut in the middle of each piece of bacon, then top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. Return pan to oven and bake until bacon is crisp and golden.

This article was first published in Saveur in Issue #71