How to make it

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

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    greekgirrrl ate it and said...
    One of my favorites!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes