Rumaki

Rumaki

Time: 6 hrs 40 mins

Ingredients

• 1 lb chicken liver
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 3 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon cooking oil
• 1 teaspoon toasted sesame oil
• 14 -16 slices bacon
• 1 (5 ounce) can sliced water chestnuts, rinsed and drained
• 1/4 cup brown sugar
• 28 -32 wooden toothpicks (not frilled)

Directions

• 1 Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
• 2 Add chicken livers and mix gently.
• 3 Refrigerate 6 hours or overnight.
• 4 Preheat broiler or over grill to high.
• 5 Drain marinade from chicken livers, reserving 1/4 cup.
• 6 Chop larger chicken livers in half or thirds.
• 7 Cut each bacon slice into 2 pieces.
• 8 Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
• 9 Top with a chicken liver and fold sides of bacon over.
• 10 Run a toothpick through the rumaki to secure it.
• 11 Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
• 12 Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
• 13 Baste the rumaki with this mixture and set aside.
• 14 Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
• 15 During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
• 16 Serve hot.