Rumaki

Easy to put together for a great party appetizer.

Mix together the soy , sherry , 3 t of brown sugar , garlic , ginger , and oils in a resealable plastic bag.

Add chicken livers and mix gently.

Refrigerate 6 hours or overnight.

Preheat broiler or over grill to high.

Drain marinade from chicken livers , reserving 1 / 4 cup.

Chop larger chicken livers in half or thirds.

Cut each bacon slice into 2 pieces.

Place 1 slice of water chestnut on top of each 1 / 2 piece of bacon.

Top with a chicken liver and fold sides of bacon over.

Run a toothpick through the rumaki to secure it.

Lay each rumaki on a greased baking sheet or you may also line the pan with quick release foil.

Mix together the 1 / 4 cup reserved marinade with 1 / 4 cup brown sugar until blended.

Baste the rumaki with this mixture and set aside.

Broil / grill rumaki for 8-10 minutes or until browned and cooked through.

During this time , drain any accumulated bacon drippings.

Also baste frequently during cooking , and turn rumaki over as they brown.

Serve hot.

chicken liver, soy sauce, dry sherry, brown sugar, garlic, fresh ginger, cooking oil, toasted sesame oil, bacon, sliced water chestnuts, toothpicks