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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 30 |
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My parents use to make these on special occasions, when we had guests over or holidays. I remember eating WAY to many of these and being full before dinner was served. These can also be made with shrimp, scallops, oysters, chicken breast. Read more . Go crazy! Ingredients:
1 lb chicken livers |
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 |
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 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); turn rumaki over as they brown.
16. Serve hot.
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