Rumaki Appetizer

Recipe by Alan Leonetti
READY IN: 1hr 5mins
YIELD: 20 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place bacon strips on frying pan with low flame and cover pan.
  • Melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
  • DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
  • While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
  • When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
  • Slice the chicken livers into somewhat flat pieces.
  • Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
  • Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
  • Set the cookie sheet with all of the Rumaki aside.
  • About 20 minutes before company arrives, preheat oven to 450 degrees.
  • About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
  • Remove from oven and serve on a hot plate.
  • Leave the toothpicks in place so they can pick it up by the toothpicks.
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