Yield: 24 Rumaki
½ cup soy sauce
2 Tbsp. brown sugar
1 Tbsp. sherry vinegar
1 tsp. ginger root, grated
1 cup milk
½ lb. chicken livers, cut into 24 pieces about 1-in. long
24 each water chestnut slices
8 slices thinly sliced bacon, cut into thirds
Oven Temperature: 540-570 degrees
In a small bowl combine the soy sauce, brown sugar, vinegar and ginger and stir to dissolve the sugar.
Bring the milk to a simmer and poach the liver pieces for 30 seconds, drain and add to the bowl with the soy sauce mixture along with the water chestnuts. Marinate for 30 minutes and then drain.
Lay the bacon slices on a work surface and place one liver piece and one water chestnut slice in the center of each. Wrap the bacon around and secure with a toothpick.
Flame Height: 4
Heat a large cast iron sizzle skillet in front of the flame for 5 minutes. Remove to the mantle of the oven, add the rumaki and bake in the center of the oven for 3 or 4 minutes, turning as needed to crisp all sides of the bacon.