Rumaki #1
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken Livers |
| 8 | ounces | Water Chestnuts, Drained |
| 12 | Bacon Strips | |
| ¼ | cup | Soy Sauce |
| ½ | teaspoon | Ginger, Powdered |
| ½ | teaspoon | Chinese 5-Spice Powder, OR |
| ½ | teaspoon | Curry Powder |
Directions
Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them.
Combine the soy sauce with spices and pour over the rumaki; refrigerate about ½ hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.