Ingredients
"15 strips bacon",
"6 ounces chicken livers",
"2 (8-ounce) cans water chestnuts (sliced and drained)",
"1/3 cup low-sodium soy sauce",
"1/2 teaspoon ground ginger",
"1/2 teaspoon curry powder (or use 5-spice powder)",
"3 tablespoons brown sugar",
"Dash salt ",
"Dash pepper "
Instructions
Gather the ingredients.
Heat the oven to 375 F. Line a large rimmed baking sheet with foil and place a rack in the pan.
Cut the bacon in half crosswise and arrange the strips on the rack.
Bake the bacon for about 12 minutes, or until they are partially done but still quite flexible. (We'll be rolling the chicken livers and water chestnuts in the bacon, so they need to be pliable.)
Remove the bacon to a cooling rack and pat gently with paper towels. Put the pan with the rack aside for the rumaki.
While the bacon is cooking, cut the chicken livers into 3/4-inch pieces.
Put the chicken liver pieces in a bowl and add the drained water chestnuts, soy sauce, ginger, curry powder, brown sugar, salt, and pepper. Set aside to marinate for about 15 to 20 minutes while the bacon cooks.
When the bacon is cool enough to handle, place a strip on a work surface. Place a piece of chicken liver on the top of the bacon and a slice of water chestnut just below it.
Roll the bacon up tightly and secure with a toothpick. Ensure the toothpick goes through the water chestnut, the chicken liver, and the ends of the bacon.
Place the rolled rumaki on the rack and repeat the assembly with the remaining bacon, livers, and water chestnuts.
Strain the marinade into a saucepan and bring to a full rolling boil. Remove from the heat and set aside.
Bake the rumaki for about 20 minutes or until the bacon is crisp, turning halfway through the cooking time and basting occasionally with the boiled marinade.
Discard the remaining marinade and transfer the rumaki to a bowl for serving. Or, if not serving immediately, keep the rumaki warm on a warming tray or in a slow cooker (on the warm or low setting). Serve and enjoy!
Prep: PT20M
Cook: PT10M
Total: PT30M
Serves: 30
