Rumaki recipe

All Recipes Appetizers and Snacks Meat and Poultry Chicken

Ingredients

1 ½ cups teriyaki sauce
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying

Nutrition Info

259 calories
carbohydrate: 6.1 g
cholesterol: 115.6 mg
fat: 21.3 g
fiber: 0.1 g
protein: 10.1 g
saturatedFat: 5.6 g
servingSize: -
sodium: 1633.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

  3. Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.

  4. Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Recipe Yield

24 rumaki

Recipe Note

This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.

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