For this version of Rumaki, marinated chicken
livers are stuffed with a slice of water chestnut, wrapped in
bacon, dipped in brown sugar and baked until crisp.
Rumaki
- 6 chicken livers, quartered
12 slices bacon, halved crosswise
2 cups soy sauce
12 water chestnuts, sliced thin (preferably fresh)
1 cup loosely packed light brown sugar
1 tablespoon minced fresh ginger, optional
- Marinate chicken livers and bacon in soy
sauce (adding ginger if desired) 4 hours in refrigerator. Toward
end of marinating period, preheat oven to 400°F (205°C).
- Make slits in each chicken liver piece
and insert water chestnut slice. Dip in brown sugar, wrap in
bacon, and fasten with toothpicks; again dip in brown sugar.
- Arrange rumaki on wire rack over shallow
roasting pan and bake about 30 minutes, turning occasionally,
until bacon is crisp. Serve at once.
Makes 2 dozen.
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