Rumaki - cooking recipe

Ingredients

1 lb chicken liver
1/4 cup soy sauce
1/4 cup dry sherry
3 tablespoons brown sugar
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon cooking oil
1 teaspoon toasted sesame oil
14 -16 slices bacon
1 (5 ounce) can sliced water chestnuts, rinsed and drained
1/4 cup brown sugar
28 -32 wooden toothpicks (not frilled)

Preparation

Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
Add chicken livers and mix gently.
Refrigerate 6 hours or overnight.
Preheat broiler or over grill to high.
Drain marinade from chicken livers, reserving 1/4 cup.
Chop larger chicken livers in half or thirds.
Cut each bacon slice into 2 pieces.
Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
Top with a chicken liver and fold sides of bacon over.
Run a toothpick through the rumaki to secure it.
Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
Baste the rumaki with this mixture and set aside.
Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
Serve hot.