Rumakiappetizers, poultry, meats, chinese 1 lb chicken livers 8 oz water chestnuts; drained 12 each bacon strips 1/4 cup soy sauce 1/2 teaspoon ginger; powdered 1/2 teaspoon chinese 5-spice powder; or 1/2 teaspoon curry powder Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. |
