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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
12 chicken livers |
12 water chestnuts |
12 slices bacon |
1/2 cup soy sauce |
1/2 cup sherry |
2 tablespoons finely chopped onion |
1 tablespoon brown sugar |
2 cloves garlic, minced |
2 teaspoons grated fresh gingerroot |
1/4 teaspoon hot sauce |
Directions:
1. Cut chicken livers, water chestnuts, and bacon in half. Place a chicken liver half and a water chestnut half on each half of bacon. Roll up and secure with a wooden pick, making sure pick goes through water chestnut. Place in a shallow baking dish.
2. Combine remaining ingredients; stir until sugar dissolves. Pour marinade over prepared rumaki; let stand at room temperature 1 hour, turning twice. Drain well on paper towels.
3. Place rumaki on a rack in a broiler pan. Broil until bacon is crisp, turning frequently to brown all sides.
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