RUMAKI

RUMAKI
“This is a tasty appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon.”


¼ cup soy sauce
¼ cup vinegar
2 tablespoons white sugar
1 pound chicken livers, rinsed and trimmed
10 water chestnuts
3-oz. pineapple chunks, drained
5 slices bacon cut in half, crosswise


1.Whisk the soy sauce, vinegar, and sugar together in a bowl until sugar is completely dissolved; pour into a large skillet and place over medium heat. Cook the chicken livers in the sauce until no longer pink in the center and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165^. Slice the livers into bite-size pieces.

2. Preheat oven to 425^.

3. Place one piece of liver, a water chestnut, and a pineapple chunk on a piece of bacon and secure the bacon wrap with a toothpick by inserting through all ingredients. Place on a baking tray, and repeat until all ingredients have been wrapped.

4. Bake in a preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.

Yield: 10 servings.