I’ve had this recipe forever. It makes a great appetizer or side dish when you’re serving an Asian meal. They are also great party grub! Serve them with a variety of dipping sauces, Chinese mustard, or my favorite – plain old maple syrup. I’ve included some dipping sauce recipes below that I pulled off google. They aren’t my creations.
½ cup low sodium soy sauce
1 1/2” fresh ginger root, sliced or ½ tsp grated ginger powder
Two 8 oz cans Whole chestnuts, drained
Bacon (cut into thirds)
Combine soy and ginger. Let chestnuts marinate for about 2 hours. Scoop nuts out and reserve juice as a base for dipping sauces.
Roll bacon around chestnut. Secure with a toothpick. Lightly roll in sugar. Cook in 400°F oven 15-20 minutes or until bacon is done to desired crispness.
Hint: Turn oven off for the last couple of minutes to save energy. Bacon will continue to cook.
Serve with assorted dipping sauces.
HONEY SESAME SAUCE:
½ cup honey
1 tsp sesame oil
1 tsp rice wine vinegar
1/4 cup soy sauce
Fresh ginger, cut into small slivers
Toasted sesame seeds for garnish
To a small mixing bowl add the honey, sesame oil and vinegar and soy sauce.
Whisk until combined. Pour into serving bowl and top with ginger and sesame seeds.
SPICY SOY SAUCE:
¼ cup soy sauce
2 tsp chili sauce, or to taste
1 tsp honey
Chopped green onions and sesame seeds for garnish
To a small bowl, add soy, chili sauce and honey. Mix until combined. Top with green onions and sesame seeds.
SAVORY PEANUT SAUCE:
1 TBSP hoisin sauce
¾ cup peanut butter
¼ cup soy sauce
Chopped peanuts for garnish
To a small bowl, add hoisin, peanut butter, soy, and ½ tsp hot water. Whisk until smooth. Add more water if too thick. Pour into serving bowl and top with chopped peanuts.
2 TBSP soy sauce
¼ cup honey
1 TBSP fresh lime juice
2 tsp wasabi
In a small saucepan, bring to a boil. Reduce heat and simmer gently, stirring, until sauce thickens. 4 – 5 minutes.
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By Tika for CHEW WANNA EAT? © 2016