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An old-fashioned, classic appetizer--smoky, bacon-wrapped water chestnuts with just a dab of, yes, sauteed chicken liver, finely minced. Give it a whirl--this appetizer hasn't hung around for 50 years for nothing...

  • 1/4 cup soy sauce (we like tamari Japanese soy available in the ethnic aisle of a good grocery store)
  • 1/4 tsp. POWDERED GINGER
  • 1 can sliced water chestnuts
  • l lb. bacon
  • 1/2 cup chicken livers (half a dozen or so)
  • 1 tsp. butter

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

Powdered China #1 Ginger 1.9 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar

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