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
This recipe begins with the sauce. Combine soy sauce, ginger, sherry, and sugar in a small bowl. Add the chicken livers and water chestnuts and marinate them in the refrigerator for 1/2 hour.
Place 1 chicken liver piece and 1 water chestnut in the center of each bacon-half, wrap, and secure with a toothpick.
Broil: Place the rumaki on a broiler pan or in a shallow baking pan and broil, about 5 - 6 inches from the heat, until the bacon is crisp, about 10 - 15 minutes.
Or bake: in a 375 degree oven for 20 - 25 minutes.
Makes 24 appetizers.
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
This recipe begins with the sauce. Combine soy sauce, ginger, sherry, and sugar in a small bowl. Add the chicken livers and water chestnuts and marinate them in the refrigerator for 1/2 hour.
Place 1 chicken liver piece and 1 water chestnut in the center of each bacon-half, wrap, and secure with a toothpick.
Broil: Place the rumaki on a broiler pan or in a shallow baking pan and broil, about 5 - 6 inches from the heat, until the bacon is crisp, about 10 - 15 minutes.
Or bake: in a 375 degree oven for 20 - 25 minutes.
Makes 24 appetizers.
