Rumaki
(Chicken Livers and Bacon)
| 1 Lb | Chicken Livers (drained of fluid) |
| 1 Cup | Soy sauce |
| 3 Tbls | Minced garlic |
| 1 1/2 Cup | Dark Brown Sugar |
| 2 Lbs | Bacon (sliced) |
| 2 Cans | Whole waterchestnuts (usually come in 8 Oz cans) |
| 1 Can | Pineapple chunks (refrigerated)(usually 16 oz cans) |
| Mixing bowl large enough to hold all ingredients. | |
| Round Toothpicks | |
| So - you don't like chicken livers, huh? Well - I didn't like broccoli or yogurt until way too many years too late. This recipe will change your mind. | |
| Mixing bowl large enough to hold all ingredients. | |
| In mixing bowl, mix soy
sauce, garlic and brown sugar. Add chicken liver and mix well for 3 - 5 minutes. |
|
| Put mixture in the fridge for 24 hours to marinate. The liver absorbs a lot of the sauce flavors. | |
| Preheat oven to 400 degrees. Bake for about 40 minutes until brown. | |
| Cut bacon strips in half so they are about 5 inches long. Open waterchestnut cans and drain. Cut small 1" pieces of chicken liver and wrap with a water chestnut into the bacon strip. Hold tight with the toothpick through the bacon, waterchestnut and chicken liver. Give a last bath in the sauce and place on a cooking rack*. | |
| Serve hot with pineapple chunks as an appetizer. We find that they are also good cold as a midnight snack. | |
| *You might want to consider using a broiler pan that allows the bacon fat to drain away into a holding pan. |