Chicken-Liver Rumaki

1. 1

   In a medium bowl, mix the soy sauce with the ginger, brown sugar and crushed red pepper until the sugar is dissolved.

2. 2

   Add the chicken livers and water chestnuts and toss to coat.

3. 3

   Refrigerate for 30 minutes.

4. 4

   Drain well and pat dry.

5. 5

   For each rumaki, lay a halved slice of bacon on a work surface.

6. 6

   Set a chicken liver and a halved water chestnut on the bacon and roll up.

7. 7

   Secure with a toothpick.

8. 8

   In a large skillet, cook the rumaki in 2 batches over moderately high heat until the bacon is brown and crisp all over and the chicken liver is cooked, about 5 minutes per side.

9. 9

   Drain on paper towels and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.