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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