Oxmoor House
2 dozen


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12 chicken livers
12 water chestnuts
12 slices bacon
1/2 cup soy sauce
1/2 cup sherry
2 tablespoons finely chopped onion
1 tablespoon brown sugar
2 cloves garlic, minced
2 teaspoons grated fresh gingerroot
1/4 teaspoon hot sauce


Cut chicken livers, water chestnuts, and bacon in half. Place a chicken liver half and a water chestnut half on each half of bacon. Roll up and secure with a wooden pick, making sure pick goes through water chestnut. Place in a shallow baking dish.

Combine remaining ingredients; stir until sugar dissolves. Pour marinade over prepared rumaki; let stand at room temperature 1 hour, turning twice. Drain well on paper towels.

Place rumaki on a rack in a broiler pan. Broil until bacon is crisp, turning frequently to brown all sides.

Created date

February 2010