Rumaki

• 1 lb chicken liver
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 3 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon cooking oil
• 1 teaspoon toasted sesame oil
• 14 -16 slices bacon
• 1 (5 ounce) can sliced water chestnuts, rinsed and drained
• 1/4 cup brown sugar
• 28 -32 wooden toothpicks (not frilled)

1. Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
2. Add chicken livers and mix gently.
3. Refrigerate 6 hours or overnight.
4. Preheat broiler or over grill to high.
5. Drain marinade from chicken livers, reserving 1/4 cup.
6. Chop larger chicken livers in half or thirds.
7. Cut each bacon slice into 2 pieces.
8. Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
9. Top with a chicken liver and fold sides of bacon over.
10. Run a toothpick through the rumaki to secure it.
11. Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
12. Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
13. Baste the rumaki with this mixture and set aside.
14. Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
15. During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
16. Serve hot.

chicken, soy sauce, sherry, brown sugar, garlic, fresh ginger, cooking oil, sesame oil, bacon, water chestnuts, brown sugar, toothpicks

Taken from www.food.com/recipe/rumaki-104397 (may not work)