Rumaki

piątek, 24 stycznia 2014

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.

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