Rumaki

Total Time: 6 hrs 8 mins Preparation Time: 6 hrs Cook Time: 8 mins

Ingredients

• 1 lb chicken liver
• 1 (12 ounce) can pineapple chunks
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 3 tablespoons brown sugar
• 4 garlic cloves, minced
• 1 tablespoon powdered ginger
• 1 tablespoon cooking oil
• 1 teaspoon toasted sesame oil
• 12 -15 slices bacon
• 1 (5 ounce) can sliced water chestnuts, rinsed & drained
• 1/2 cup brown sugar
• 25 -30 toothpicks

Recipe

• 1 mix together all marinade ingredients in a resealable plastic bag.
• 2 add chicken livers & pineapple chunks into bag & mix gently.
• 3 refrigerate 6-8 hrs or overnight.
• 4 preheat broiler to high.
• 5 set aside brown sugar in separate bowl.
• 6 drain chicken livers and pineapple in colander (do not rinse).
• 7 chop chicken liver in halves or thirds.
• 8 cut bacon strips in two, set aside half for pineapple.
• 9 place 1 chicken liver on each bacon slice.
• 10 top with water chestnut and fold bacon over.
• 11 pierce a toothpick through rumaki to secure.
• 12 repeat steps 9-11 with pineapple instead of liver.
• 13 roll rumaki in brown sugar.
• 14 place rumaki on a broiler pan about 1 inch apart.
• 15 broil rumaki for 8-10 minutes or until browned and cooked through.
• 16 serve immediately.