| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Poultry, Oriental |
16 |
Servings |
INGREDIENTS
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Dry sherry; optional |
| 1 |
ts |
Sugar |
| 1/8 |
ts |
Ginger; ground |
| 4 |
|
Chicken livers (about 1/4lb) cut into 1" pieces |
| 8 |
|
Water chestnuts; cut in half |
| 2 |
|
Scallions; green part only cut int 2" lengths |
| 8 |
sl |
Bacon; cut in half |
INSTRUCTIONS
INGREDIENTS
1. In a small bowl, mix together soy sauce, sherry, sugar, and ginger. Add
chicken livers and marinate, tossing occasionally, for at least 15 minutes
at room temperater, or up to 4 hours in the refrigerator.
2. Remove livers from marinade, and drain. Press a piece of liver around
a piece of water chestnut. Wrap with a piece of scallion and bacon and
secure with a wooden toothpick.
3. Preheat the boiler. Broil the rumaki about 5 minutes from the heat,
turning once, until bacon is crisp, 10 to 15 minutes.
From: 365 Ways to Cook Chicken
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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