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Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)
Serves 24
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Sign inAllergens named in the ingredients: Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- ¼ cup soy sauce
- 1 tsp fresh minced ginger
- 2 tbsp dry sherry
- 1 tsp sugar
- 12 slices bacon, halved crosswise, or 8 slices, cut in thirds
- 12 oz (~350 g) chicken livers, halved
- 12 canned water chestnut slices, halved
Method
- Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for at least ½ hour.
- Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon piece, wrap, and secure with a toothpick.
- Place the rumaki on a broiler pan or shallow baking pan and broil, about 5–6 inches from the heat, until the bacon is crisp, about 10–15 minutes. Or, you may bake the appetizers in a 375°F oven for 20–25 minutes.
- Serve hot.