Directions

1. Place the chicken livers in a resealable plastic bag with the soy sauce, ginger, and garlic. Marinate the chicken livers for 2 hours.
2. Remove the chicken livers from the marinade and set them aside.
3. Lay the bacon slices on a flat surface. Brush one side of the bacon with maple syrup. Sprinkle some red pepper flakes over the bacon and then place a chicken liver at one end of each piece of bacon. Top with a piece of water chestnut and a slice of jalapeño.
4. Wrap the bacon slice around the liver, water chestnut, and jalapeño stack by rolling it up. Slightly stretch the bacon to ensure a tight wrap. Repeat this until all of the chicken liver has been wrapped.
5. Press Preset and use the left arrow to select Preset 41. Press START/PAUSE to begin preheating to 390°F. Once preheated, the Brio will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to place your food into the Brio.
6. Open the Base Tray. Place the Rumaki, seam-side down, onto the Air Circulation Riser. Brush them with more maple syrup.
7. Close the Base Tray to begin cooking at 390 ̊F for 12 minutes.
8. After six minutes the Brio will emit 3 sets of triple beeps. Open the Base Tray and flip Rumaki then close base tray to finish cooking. When cooking is finished the Brio will beep 3 times and display “End”. Serve with sweet chili sauce (optional).