Ingredients

Instructions

  1. Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
  2. Add chicken livers and mix gently.
  3. Refrigerate 6 hours or overnight.
  4. Preheat broiler or over grill to high.
  5. Drain marinade from chicken livers, reserving 1/4 cup.
  6. Chop larger chicken livers in half or thirds.
  7. Cut each bacon slice into 2 pieces.
  8. Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
  9. Top with a chicken liver and fold sides of bacon over.
  10. Run a toothpick through the rumaki to secure it.
  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. Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
  13. Baste the rumaki with this mixture and set aside.
  14. Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
  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. Serve hot.