12 whole chicken livers, halved
12 slices bacon, halved
24 canned water chestnut slices
12 scallions, halved lengthwise
Place one chicken liver half in the center of one bacon slice half.
Top with one slice of water chestnut and one scallion half. Wrap bacon
around the chicken liver, water chestnut and scallion, securing the whole
thing with a toothpick. Place in shallow non-reactive (glass or plastic)
container. Repeat with remaining chicken livers, bacon, water chestnuts
½ cup soy sauce or tamari sauce
½ teaspoon curry powder
¼ teaspoon ground ginger
1 scallion, sliced thinly crosswise and separated into rings
Combine the soy or tamari sauce, curry powder, ginger, and thinly
slice scallion rings. Pour over the chicken livers, cover and refrigerate
at least 4 hours, up to overnight.
When ready to cook, drain marinade, reserving. Broil till bacon is
crisp and liver is cooked through. In the meantime, bring the marinade
to boil for at least 3 minutes. Serve the rumaki, passing the hot marinade.
Makes 24 appetizers.