by Indiana on Fri Sep 28, 2007 10:12 am
Rumaki
12 ounces chicken livers; cut in half
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons oil
2 tablespoons brown sugar
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1 8 ounce can sliced water chestnuts; drained
12 slices bacon
Combine sherry, soy sauce, oil, brown sugar, garlic powder, and ginger in a medium bowl. Add livers. Cover and chill for 4 to 24 hours. Cut bacon slices in half crosswise. Drain livers. Wrap bacon piece around a liver half and a water chestnut slice. Secure with a toothpick. Place on a lightly greased broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until livers are no longer pink, turning once halfway through cooking.
Serve hot.
I make ahead through inserting toothpick and then continue from placing on broiler pan.
Contributor: Better Homes & Garden - Holiday Appetizers
Yield: 24 servings