Rumaki
Source of Recipe
Aunt Saunny
12 ounces chicken livers (about 12 livers)
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons cooking oil
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
12 to 14 slices bacon, cut in half crosswise
1 8-ounce can sliced water chestnuts, drained
1. Cut livers in half; quarter extra-large livers. Place in a plastic
bag in a deep bowl. Combine sherry, soy sauce, brown sugar, oil,
garlic powder, ginger, and 1/4 cup water; pour over livers.
Refrigerate 4 to 24 hours, turning occasionally.
2. Drain livers, discard marinade. Wrap a bacon piece around a liver
piece and water chestnut slice. Secure with a wooden toothpick. Place
on the greased unheated rack of a broiler pan. Broil 4 inches from
heat for 8 to 10 minutes or until livers are no longer pink, turning
once. Serve warm.
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