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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 24 |
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From Gourmet Magazine minus the Curry Powder Ingredients:
1/4 lb chicken liver, trimmed and rinsed |
1/4 cup soy sauce |
1 tablespoon finely grated fresh ginger |
2 tablespoons light brown sugar |
12 canned water chestnuts, drained and halved horizontally |
8 slices bacon, cut crosswires into thirds |
24 wooden toothpicks |
Directions:
1. Cut chicken livers into 24 pieces.
2. Stir together soy sauce, ginger, and brown sugar.
3. Add livers and water chestnuts, toss to coat.
4. Marinate, covered and chilled for 1 hour.
5. While livers marinate, soak toothpicks in cold water for 1 hour, drain well.
6. Preheat broiler.
7. Remove livers and chestnuts from marinade and discard.
8. Place 1 piece of bacon on work surface and put 1 pices of liver and 1 piece of chestnut in center.
9. Wrap bacon around liver and chestnut and secure with toothpick.
10. Broil rumaki on rack of a broiler pan, turning once, until bacon is crisp and livers are cooked but still slightly pink inside, 5 to 6 minutes.
11. Serve immediately.
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