Rumaki

Directions

1. 1
   Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
2. 2
   Add chicken livers and mix gently.
3. 3
   Refrigerate 6 hours or overnight.
4. 4
   Preheat broiler or over grill to high.
5. 5
   Drain marinade from chicken livers, reserving 1/4 cup.
6. 6
   Chop larger chicken livers in half or thirds.
7. 7
   Cut each bacon slice into 2 pieces.
8. 8
   Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
9. 9
   Top with a chicken liver and fold sides of bacon over.
10. 10
    Run a toothpick through the rumaki to secure it.
11. 11
    Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
12. 12
    Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
13. 13
    Baste the rumaki with this mixture and set aside.
14. 14
    Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
15. 15
    During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
16. 16
    Serve hot.