Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Soy sauce

  2. 1/4 cup 59ml Dry sherry

  3. 1 tablespoon 15ml Minced gingerroot

  4. 1 teaspoon 5ml Minced garlic

  5. 12 oz 340g Chicken livers - rinsed, drained, And cut into 24 pieces 4 cups 948ml Vegetable oil

  6. 1 Water chestnuts - (4 oz) - drained, and Cut into 24 pieces 12 Bacon - halved lengthwise Skewers or toothpicks

Instructions Jump to Ingredients ↑

  1. Recipe 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 350 degrees. 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. This recipe yields 2 dozen.


Send feedback