Remaki - cooking recipe

Ingredients

6 chicken livers
4 water chestnuts, sliced
3/4 c. teriyaki sauce (bottle)
6 bacon slices
brown sugar

Preparation

Cut chicken livers in half.
Cut water chestnuts in 3 pieces. Pour teriyaki sauce over livers and water chestnuts in a bowl. Refrigerate for 4 hours, then drain.
Cut bacon slices in half and wrap livers along with a piece of the water chestnut.
Secure with a wooden toothpick.
Place on cookie sheet.
Sprinkle with brown sugar.
Set oven on broil for 550\u00b0, turning occasionally, for 20 to 30 minutes.
Serves 12.