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Yield 2 dozen


  • 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Homestyle Recipes