Rumaki (chicken livers with bacon)
1/3 cup soy sauce
2 tablespoons dry sherry
1 clove garlic, minced
1/8 teaspoon freshly ground black pepper
1/2 pound chicken livers, cleaned and cut in half
1 can (5 ounces) water chestnuts, drained
About 1/2 pound thinly sliced bacon, each cut in half
Combine soy, sherry, garlic and pepper, pour over livers. Marinate for 30 minutes.
Preheat oven to 400 F
Cut each water chestnut piece in three crosswise slices.
Wrap a chicken liver, water chestnut piece together in a half slice of bacon, securing with one or two toothpicks.
Put on a wire rack set over a shallow pan and bake for 20minutes, or until bacon is crisp. Do not turn.
Makes about 20
Serve as is or with Chinese Hot Mustard and Plum Sauce on the side.
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