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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 lb chicken liver |
8 ounces water chestnuts, drained |
12 slices bacon |
1/4 cup soy sauce |
1/2 teaspoon ginger, powdered |
1/2 teaspoon chinese five spice powder or 1/2 teaspoon curry powder |
Directions:
1. Cut the chicken livers in half or into large chunks.
2. Cut the largest chestnuts in half.
3. Cut the bacon strips in half, crosswise.
4. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
5. Place in a shallow pie plate as you make them.
6. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
7. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
8. Serve hot.
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