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Combine soy sauce
with GINGER and GARLIC in a small bowl. Rinse water chestnuts well, put
in the bowl covered with the soy sauce. Cut the bacon pieces in thirds.
If the strips are of uniform width, cut in three equal pieces. If they
are more narrow on one end and wider on the other, cut off the narrow
third, then divide the wider piece in two lengthwise (it's the easiest
way to get 3 even pieces). Save a few bits off the end of the bacon to
saute the chicken livers. In a small nonstick pan, fry the bacon ends
with the butter and the chicken livers over medium heat. Flip once, cook
about 6 minutes total. Remove from heat, let cool, (discard the bacon).
Preheat oven to 400û. Once the chicken livers are cool, mince and
mash them up with a chef's knife, a food processor or blender. Line a
baking pan with foil. Place a dab of chicken liver on top of a slice of
water chestnut. Wrap in bacon so the ends are folded under the bottom
of the water chestnut. Brush with the leftover marinade from the water
chestnuts. Bake for about 15 minutes, til the bacon is cooked. Don't overcook,
the bottoms can burn if you aren't watching. Remove to a serving plate,
let cool a bit. Usually no toothpick is needed, as the bacon curls around
the water chestnut as it cooks, but if you pick one up and it falls apart,
serve secured with picks.
Prep. time: 15 minutes
Cooking time: 20 minutes
yield: 50 or so rumaki
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