Rumaki

1. 1

   In a small bowl, mix together soy sauce, sherry, sugar, and ginger.

2. 2

   Add chicken livers and marinate, tossing occasionally, for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.

3. 3

   Remove livers from marinade, and drain.

4. 4

   Press a piece of liver around a piece of water chestnut.

5. 5

   Wrap with a piece of scallion and bacon and secure with a wooden toothpick.

6. 6

   Preheat the boiler.

7. 7

   Broil the rumaki about 5 minutes from the heat, turning once, until bacon is crisp, 10 to 15 minutes.

No additional tips available.