In this recipe for rumaki, chicken livers and slices of water chestnut are wrapped with bacon, brushed with a mixture of soy sauce, brown sugar and Dijon mustard, and broiled until crisp.
16 slices bacon
1 pound chicken livers, cut into quarters
1 (8-ounce) can sliced water chestnuts, drained
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon Dijon mustard
- Cut bacon slices in half crosswise. Wrap 1/2 slice bacon around piece of chicken liver and water chestnut slice. Secure with wooden pick. Arrange on broiler pan.
- Combine soy sauce, brown sugar and mustard in small bowl. Brush over bacon rolls.
- Broil, 6-inches from heat, 15 to 20 minutes or until bacon is crisp and chicken livers are done, turning and brushing with soy sauce mixture occasionally.
Makes 32 appetizers.