Rumaki

Name: Rumaki
Ingredients: 3 tablespoons soy sauce, tamari; 1 tablespoon sherry dry, optional; 1 teaspoon sugar; 18 teaspoon ginger ground; 4 each chicken livers cut into 1 inch pieces; 8 each water chestnuts cut in half; 2 each scallions, spring or green onions green part only, cut into 2 inch lengths; 8 slices bacon cut in half

8 ingredients

7 steps

Ingredients

3 tablespoons soy sauce, tamari
1 tablespoon sherry dry, optional
1 teaspoon sugar
18 teaspoon ginger ground
4 each chicken livers cut into 1 inch pieces
8 each water chestnuts cut in half
2 each scallions, spring or green onions green part only, cut into 2 inch lengths
8 slices bacon cut in half

Directions

1

In a small bowl, mix together soy sauce, sherry, sugar, and ginger.
2

Add chicken livers and marinate, tossing occasionally, for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
3

Remove livers from marinade, and drain.
4

Press a piece of liver around a piece of water chestnut.
5

Wrap with a piece of scallion and bacon and secure with a wooden toothpick.
6

Preheat the boiler.
7

Broil the rumaki about 5 minutes from the heat, turning once, until bacon is crisp, 10 to 15 minutes.