CHICKEN LIVER RUMAKI
COOKS.COM
 




1/2 lb. chicken livers
18 slices bacon
1 can water chestnuts, cut in half

SAUCE:
1 1/2 tbsp. honey
1/8 tsp. garlic powder
1/8 tsp. ground ginger
1 tbsp. soy sauce
2 tbsp. green onion, thinly sliced
2 tbsp. salad oil

Dip liver quickly in and out of hot water to remove strong flavor and also for easier handling. Drain well. Cut in half. Combine sauce ingredients.  Pour over liver and marinate 3 hours. Stir occasionally.

Cook bacon a few minutes before cutting in half for easier handling. Wrap a piece of bacon around the water chestnut and the liver. Secure with toothpick. Broil 2 inches from heat for 10 minutes. Turn. Broil a few minutes more until bacon is crisp. Or place on a wire rack over a shallow roasting pan. Bake at 400 degrees for 20 minutes or until bacon is crisp. Turn once.

Comment from a reader: This is a great recipe, but the way I prepare it is much simpler. Just cut the bacon in half, put a piece of water chestnut and  liver on the bacon and roll tightly.  Bake at 400°F for 10-20 min or until golden. this will save you soooooo much time and it tastes great!