Rumaki

Easy to put together for a great party appetizer.

• Ready In: 6 hrs 40 mins
• Yields: 30 appetizers

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. Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
2. Add chicken livers and mix gently.
3. Refrigerate 6 hours or overnight.
4. Preheat broiler or over grill to high.
5. Drain marinade from chicken livers, reserving 1/4 cup.
6. Chop larger chicken livers in half or thirds.
7. Cut each bacon slice into 2 pieces.
8. Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
9. Top with a chicken liver and fold sides of bacon over.
10. Run a toothpick through the rumaki to secure it.
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. Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
13. Baste the rumaki with this mixture and set aside.
14. Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
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. Serve hot.