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“From Gourmet Magazine minus the Curry Powder”
1hr 36mins

Ingredients Nutrition


  1. Cut chicken livers into 24 pieces.
  2. Stir together soy sauce, ginger, and brown sugar.
  3. Add livers and water chestnuts, toss to coat.
  4. Marinate, covered and chilled for 1 hour.
  5. While livers marinate, soak toothpicks in cold water for 1 hour, drain well.
  6. Preheat broiler.
  7. Remove livers and chestnuts from marinade and discard.
  8. Place 1 piece of bacon on work surface and put 1 pices of liver and 1 piece of chestnut in center.
  9. Wrap bacon around liver and chestnut and secure with toothpick.
  10. Broil rumaki on rack of a broiler pan, turning once, until bacon is crisp and livers are cooked but still slightly pink inside, 5 to 6 minutes.
  11. Serve immediately.

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