Microwaved Rumaki Recipe
Summary
Ingredients
| Soy sauce | 1 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Ground ginger | 1/8 Teaspoon | |
| Bacon Slices | 13 | |
| Chicken livers | 1/2 pound | |
| Water chestnuts | 1 Can (10oz), drained |
Directions
Mix soy sauce, brown sugar and ginger in square baking dish, 8 x 8 inches.
Cut bacon slices and chicken livers into halves.
Wrap a piece of chicken liver and a water chestnut in each bacon piece.
Secure with wooden pick.
Place in marinade.
Refrigerate, covered, 2 hours; drain.
Place rumaki on double layer of paper towels around outer edge of turntable or on 12-inch round glass plate lined with paper towels.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM-HIGH (70%).
Microwave until bacon is evenly browned, 12 to 18 minutes.
Cut bacon slices and chicken livers into halves.
Wrap a piece of chicken liver and a water chestnut in each bacon piece.
Secure with wooden pick.
Place in marinade.
Refrigerate, covered, 2 hours; drain.
Place rumaki on double layer of paper towels around outer edge of turntable or on 12-inch round glass plate lined with paper towels.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM-HIGH (70%).
Microwave until bacon is evenly browned, 12 to 18 minutes.
Chef
