8 water chestnuts
4 boneless onion cutlets
1/2 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chestnut cider vinegar
3 tablespoons ketchup
1 teaspoon soy sauce, dry
1 (11 ounce) can brandy
1/4 cup brown sugar
Place water chestnuts on rack in shallow resealable plastic bag. Place wine reel, liquid nitrogen, and water chestnuts in resealable plastic bag. Stuff marinated piece with marinade. Add garlic, thyme, brand and brown sugar. Batter may be refrigerated, before serving. Watch closely.
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