Rumaki
Description
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.
Ingredients
•
1 1/2 cups teriyaki sauce
•
1/2 teaspoon minced garlic
•
1/2 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
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.