I made these for the suprize 50th birthday party we had for our mother. I had to kick my grandmother out of the kitchen. She was eating them like popcorn. She didn’t even like livers. lol
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RUMAKI
¾ CUP SOY SAUCE
¼ CUP DRY SHERRY
1 TBSP SUGAR
1 TSP GROUND GINGER
1 – 2 CLOVES GARLIC, MINCED (OPTIONAL)
1 LB CHICKEN LIVERS (CUT INTO 1-INCH PIECES)
1 CAN SLICED WATER CHESTNUTS
BUNCH OF GREEN ONIONS (GREEN PART ONLY) CUT INTO
2—INCH LENGTHS
1 LB BACON, CUT IN HALF
IN A SMALL BOWL, MIX TOGETHER SOY SAUCE, SHERRY, SUGAR, GARLIC AND GINGER. ADD CHICKEN LIVERS AND MARINATE, TOSSING OCCASIONALLY, OVERNIGHT IN REFRIGERATOR, OR AT ROOM TEMPERATURE UP TO 4 HOURS.
REMOVE LIVERS FROM MARINADE AND DRAIN. PLACE A PIECE OF GREEN ONION TOP ON PIECE OF BACON, TOP WITH A SLICE OF CHESTNUT AND TOP WITH A PIECE OF LIVER. ROLL AND SECURE WITH A TOOTHPICK.
PREHEAT BROILER. BROIL THE RUMAKI ABOUT 5 INCHES FROM THE HEAT, TURNING ONCE, UNTIL THE BACON IS CRISP, 10 – 15 MINUTES.