Chicken Liver and Bacon Appetizers Rumaki
|Chicken livers||4 Ounce|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Grated fresh ginger root||1 Teaspoon|
|Canned water chestnuts||4 Ounce, drained (Use 1/2 An 8 Ounce Can)|
1 Cut chicken livers in 1-inch pieces.
2 Pierce with a large fork.
3 In a medium bowl, combine soy sauce, sherry, garlic and gingerroot.
4 Place chicken livers in marinade. Mix well.
5 Cover and marinate at room temperature for 30 minutes.
6 Cut water chestnuts in half.
7 Cut bacon slices in half crosswise.
8 Remove chicken livers from marinade; drain on paper towels.
9 Place bacon on a rack in a 12-inch-square microwave baker.
10 Cover with white paper towels.
11 Microwave at 100% (HIGH) for 4 minutes or until bacon is partially cooked. Drain off fat from dish.
12 Place 1 piece of water chestnut and 1 piece of chicken liver on 1 half-slice of bacon.
13 Roll up and secure with a wooden pick.
14 Place on rack in same baker.
15 Repeat with remaining water chestnuts, chicken livers and bacon.
16 Microwave at 100% (HIGH) for 5-1/2 to 6-1/2 minutes or until bacon is crisp and liver is slightly pink in center. c
17 Turn livers over and rearrange once during cooking.
18 Serve hot.