- STEP 1
Rinse chicken livers, pat dry, cut in half and remove membrane, etc.
Heat oil in frying pan / skillet over med-low heat.
Add livers, a portion at a time, turn constantly, just until livers are no longer red on the outside.
- STEP 2
Remove skillet from heat, return all livers to the pan.
Return to heat and add soy sauce, sherry, lemon juice and garlic.
Cool completely.
You can freeze at this stage.
- STEP 3
Cut each bacon rasher in half or three, stretch them if thick slices.
Place one piece chicken liver on one bacon slice and top with a slice of water chestnut.
Roll bacon around liver and chestnuts and secure with cocktail sticks.
Cover and refrigerate until ready to cook.
- STEP 4
When ready to cook, preheat grill, and grill Rumaki till crisp. Can also be baked in the oven at approx 180C, for around ten mins.
Serve hot.
Makes about 28.
