Rumaki

• chicken liver↗1 lb
• soy sauce↗1⁄4 cup
• dry sherry↗1⁄4 cup
• brown sugar↗3 tablespoons
• garlic↗4 cloves

  minced

• fresh ginger1 tablespoon

  minced

• cooking oil1 tablespoon
• toasted sesame oil↗1 teaspoon
• bacon↗14 -16

  slices

• water chestnuts1

  sliced, rinsed and drained

• brown sugar↗1⁄4 cup
• toothpicks28 -32

  not frilled

Step-by-step instructions

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.