Rumaki

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. 1

   Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.

2. 2

   Add chicken livers and mix gently.

3. 3

   Refrigerate 6 hours or overnight.

4. 4

   Preheat broiler or over grill to high.

5. 5

   Drain marinade from chicken livers, reserving 1/4 cup.

6. 6

   Chop larger chicken livers in half or thirds.

7. 7

   Cut each bacon slice into 2 pieces.

8. 8

   Place 1 slice of water chestnut on top of each 1/2 piece of bacon.

9. 9

   Top with a chicken liver and fold sides of bacon over.

10. 10

    Run a toothpick through the rumaki to secure it.

11. 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. 12

    Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.

13. 13

    Baste the rumaki with this mixture and set aside.

14. 14

    Broil/grill rumaki for 8-10 minutes or until browned and cooked through.

15. 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. 16

    Serve hot.