Rumaki Recipe
Ingredients
| 4 ounces Canadian-style bacon | ||
| Chicken livers | 5 Ounce, cut in to chunks | |
| Water chestnuts | 1 1/2 Ounce, drained | |
| Teriyaki sauce | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1 Teaspoon | |
| Firmly packed brown sugar | 1/2 Teaspoon | |
| Ginger root | 1 Inch, sliced | |
Directions
Cut bacon into 3 x 1 x 1/8-inch strips; there should be the same number of bacon strips as liver chunks and water chestnuts (if necessary, cut water chestnuts into halves).
Onto each strip of bacon place 1 liver chunk and 1 water chestnut; roll bacon around liver and water chestnuts and secure each with a toothpick.
Place in shallow bowl.
In small cup combine teriyaki sauce, oil, sugar, and ginger root; pour over bacon rolls and toss gently to coat.
Cover and refrigerate for about 1 hour, tossing occasionally.
Preheat broiler.
Transfer bacon rolls to nonstick baking sheet, reserving marinade.
Broil, turning frequently and brushing with reserved marinade, until livers are no longer pink.
Transfer to serving platter and serve piping hot.
Onto each strip of bacon place 1 liver chunk and 1 water chestnut; roll bacon around liver and water chestnuts and secure each with a toothpick.
Place in shallow bowl.
In small cup combine teriyaki sauce, oil, sugar, and ginger root; pour over bacon rolls and toss gently to coat.
Cover and refrigerate for about 1 hour, tossing occasionally.
Preheat broiler.
Transfer bacon rolls to nonstick baking sheet, reserving marinade.
Broil, turning frequently and brushing with reserved marinade, until livers are no longer pink.
Transfer to serving platter and serve piping hot.
Chef
