Wednesday, January 26, 2011
2 cups low sodium soy sauce
24 slices Precooked Bacon
1/2 cup Hoisin sauce
1 cup teriyaki sauce
1.Soak the water chestnuts and toothpicks in the soy sauce for 2 hours.
2. Remove the water chestnuts from the soy sauce.
3.Mix the soy sauce, hoisin sauce and teriyaki sauce together. Set aside.
4.Wrap the precooked bacon around the chestnut and secure with a toothpick
5.Baste the bacon wrapped chestnuts with the mixed sauces before putting them in the oven. Baste again when you turn them over half way through baking. Baste again when you take them out of the oven.
6.To bake: place the water chestnuts on a rack in a shallow pan and bake for 20 – 25 minutes, turning them over once. You want the bacon crisp.
7.To broil: place on a broiling rack and broil for 5 - 6 minutes.
8.Heat the basting sauce and serve as a dip on the side.
9.Tip; you can use raw bacon however you may need to cook longer. The precooked bacon takes less time.