Grilled Rumaki
Source of Recipe
chef at world recipes
List of Ingredients
1 lb (500 g) chicken livers, trimmed and halved
1/4 cup (60 ml) soy sauce
2 Tbs (30 ml) brown sugar
1 Tbs (15 ml) finely chopped fresh ginger
Freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 slices bacon, cut into 1-inch (2 cm) lengths
1 small can (8 oz, 227 g) sliced water chestnuts, drained
Combine the chicken livers, soy sauce, brown sugar, ginger, pepper,
and optional cayenne pepper in a small bowl and marinate refrigerated
for 30 minutes to 1 hour. Place a piece of bacon on a wooden or metal
skewer, followed by a piece of chicken liver and a slice of water
chestnut. Repeat until all the livers have been used. Grill directly
over hot coals for 8 to 12 minutes, turning once, until the edges of
the bacon are crisp and the chicken livers are firm but slightly pink
inside. Serves 4 to 6.
Recipe
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