Prep: 10 min
Cook: 20 min
Ready: 30 min
1 lb chicken liver
1/4 cup soy sauce
1/4 cup dry sherry
scant pinch powdered stevia
4 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp coconut oil
1 tsp toasted sesame oil
14 -16 slices turkey bacon or bacon
1 (5 ounce) can sliced water chestnuts, rinsed and drained
28-32 wooden toothpicks (not frilled)
Add all ingredients (except last 3) to a large plastic bag and marinate in the fridge 6 hours to overnight. Drain marinade from chicken livers, reserving 1/4 cup, and chop the larger chicken livers in half or thirds.
Preheat broiler or oven grill to high. Cut each bacon slice into 2 pieces and pre-cook for a few minutes, still leaving the bacon pliable and soft. 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 parchment lined baking sheet (one with sides to catch drippings) and 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) and also baste frequently during cooking, turning rumaki over as they brown. Set in a covered dish to keep them moist until you serve them. Serve hot.