Ingredients Jump to Instructions ↓

  1. 1 lb Chicken Livers

  2. 8 oz Water Chestnuts, Drained

  3. 12 Bacon Strips

  4. 1/4 c Soy Sauce

  5. 1/2 ts Ginger, Powdered

  6. 1/2 ts Chinese 5-Spice Powder, OR 1/2 ts Curry Powder

Instructions Jump to Ingredients ↑

  1. Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.


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