Rumaki #2
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Dry sherry; optional |
| 1 | teaspoon | Sugar |
| ⅛ | teaspoon | Ginger; ground |
| 4 | Chicken livers (about 1/4lb) cut into 1\" pieces | |
| 8 | Water chestnuts; cut in half | |
| 2 | Scallions; green part only cut int 2\" lengths | |
| 8 | slices | Bacon; cut in half |
Directions
INGREDIENTS
1. In a small bowl, mix together soy sauce, sherry, sugar, and ginger. Add chicken livers and marinate, tossing occasionally, for at least 15 minutes at room temperater, or up to 4 hours in the refrigerator.
2. Remove livers from marinade, and drain. Press a piece of liver around a piece of water chestnut. Wrap with a piece of scallion and bacon and secure with a wooden toothpick.
3. Preheat the boiler. Broil the rumaki about 5 minutes from the heat, turning once, until bacon is crisp, 10 to 15 minutes.
From: 365 Ways to Cook Chicken