Rumaki

1. 1

   Cut chicken livers into 24 (roughly 1/2-inch) pieces.

2. 2

   Stir together soy sauce, ginger, brown sugar, and curry powder.

3. 3

   Add livers and water chestnuts and toss to coat.

4. 4

   Marinate, covered and chilled, 1 hour.

5. 5

   While livers marinate, soak toothpicks in cold water 1 hour.

6. 6

   Drain well.

7. 7

   Preheat broiler.

8. 8

   Remove livers and chestnuts from marinade and discard marinade.

9. 9

   Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center.

10. 10

    Wrap bacon around liver and chestnut and secure with a toothpick.

11. 11

    Make 23 more rumaki in same manner.

12. 12

    Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.