Traditionally, Rumaki is bacon wrapped Chicken Liver. Some people do not like chicken liver (or any organ meat), so this recipe allows to you make 3 different versions to satisfy nearly everyone: approximately 24 with liver, and 24 with either a pineapple chunk or a water chestnut, and all use the same dipping sauce.
Wrap one bacon strip around each liver half. Some people also include a water chestnut half with the liver, but I do not. Fasten bacon around liver with a toothpick. In a bowl or large plastic storage bag, combine the soy sauce, brown sugar and bourbon, if used. Add the prepared rumaki and cover the bowl or seal the bag.
Directions. In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). Wrap each half slice...
Place the livers in a plastic bag set inside a deep bowl. Combine the sherry, soy sauce, brown sugar, oil, garlic powder, ginger, and water, pour over livers. Marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally. Drain the livers. Wrap a bacon piece around a liver piece and water chestnut slice.