Rumaki #2 Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
3 tbsp: Soy sauce,
1 tbsp: Dry sherry, optional
1 tsp: Sugar,
1/8 tsp: 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 slice: Bacon, cut in half
Directions:
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
Source from luhu.jp
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
Source from luhu.jp