- 20 bacon
- 20 chicken liver
- 40 water chestnut
- 1 soy sauce
- 2 tablespoons fresh ginger
- 0.25 brown sugar
- 4 garlic clove
How to make Fantabulous Rumaki With or Without the Livers
- Wrap half piece of bacon around half of a chicken liver and one water chestnut. Secure with a toothpick.
- Mix the marinade in a bowl and let the rumaki marinate for several hours or even overnight.
- Cover a sheet pan with a silpat or foil sprayed with cooking spray and broil close to the heat source (but not so close your toothpicks burn up) until the bacon is crispy and the liver is cooked through. Serve hot.
(Courtesy of Food.com)