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    Rumaki


    Source of Recipe


    Web
    Rumaki

    12 slices bacon, halved crosswise
    12 ounces chicken livers, halved
    12 whole water chestnuts, halved
    Marinade:
    1/4 cup soy sauce
    1 teaspoon fresh minced ginger
    2 tablespoons dry sherry
    1 teaspoon sugar

    The Rumaki Recipe begins with the marinade: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.
    Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick.
    Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375° oven for 20 to 25 minutes. Serve hot.

    Makes 24 appetizers.

 

 

 

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