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Ingredients
1 Cup lite soy sauce
1/4 Cup dry sherry
1 Teaspoon gingerroot, minced
1 Teaspoon garlic, minced
12 Ounces chicken livers, rinsed, drained & cut into 24 pieces
4 Cups vegetable oil
1 (4 ounce) Can water chestnuts
12 Slices bacon, cut in half lengthwise
Skewers or toothpicks
Instructions
In a shallow bowl, combine the soy sauce, sherry, ginger and garlic. Add the chicken livers and toss to coat. Let marinate refrigerated for 2 to 4 hours.
Place the oil in a deep pot or a fryer and heat to 350F. Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Remove the livers from the marinade and pat dry. Place 1 chicken liver piece on each bacon half and top with a water chestnut slice. Roll up to enclose the livers and chestnuts in the bacon. Secure with a toothpick or long skewer.
Carefully add to the hot oil in batches. Fry until golden brown and the livers are cooked through, about 3 minutes. Remove and drain on paper towels. Remove the skewers or toothpicks and place the Rumaki on a platter. Serve immediately.
Makes 2 dozen